Mango and Passion Fruit Sweet Sticky Rice

Sweet sticky rice with mangoes and passion fruit is one hell of a combination that I can't resist. I bet anyone who tastes it for the first time will be hooked for life. It is so simple yet so wonderously tasty. When you have this luscious sweet rice along with the mango ...... I can't describe the feel by words..... u have to experience it....

This is best eaten warm and on the day of making it. It is just amazing- the flavours, the textures and the aroma of each ingredient is just heavenly ..... The aroma of the each one  fills your senses and your home in an instant..... at the end u feel like you've had a session of aromatherapy....

Cooking and aromatherapy combine...how do u like that..???????

There are different ways to prepare this dessert but my version is a little different. This happened by accident as I didn't have any coconut milk. I used coconut milk power instead. This did not compromise on taste nor the colour of the dish. All u need is a few ingredients to have one of the most incredibly delicious desserts.

Thai sticky rice:170 gms
Water: 2 and 1/2 cups.
Coconut milk powder: 4 tbsp.
Fresh mangoes[large]: 2.
Passion fruit: 2-3.

1.Soak the rice overnight. The next day wash the rice once. Now the rice is ready to use.
2.Mix the coconut milk powder with the water [2 1/2 cups as mentioned above]. Add to the rice.
3.Cook in microwave for 10 minutes at high [850W]. The rice would be soft and appear translucent. Keep warm.
4.Peel the mangoes. Slice into thin strips or scoop out small balls using a melon baller.
5.Cover and keep fresh.

Basic Coconut sauce:
This coconut sauce is sssssoooooo easy easy easy that it just takes minutes from start to finish.. and u get two sauces , one thick and the other thin.

Water: 400ml
Coconut milk powder: 5 tbsp.
Coconut essence: 1 tsp [optional]
Sugar:4-5 tbsp.
Cornflour: 1 tsp.

1.In a pan mix the water with coconut milk powder and heat on medium flame.
2.When the powder is completely dissolved and the mix starts to bubble up, lower the flame and add the sugar.
3.When the sugar is dissolved remove from flame.

For the thin sauce:
Pour 200ml of the above liquid into a seperate bowl and add 1/2 tsp of coconut essence. Mix well and keep aside.

For the thick sauce:
1.Place the remaining 200ml of the basic sauce on a medium low flame.
2.Dissolve the corn flour in about 2 tbsp of water. Add this to the sauce and stir well.
3.Once the sauce thickens and coats the back of the spoon, remove from flame.
4.Add the remaining 1/2 tsp of coconut essence and mix well.

For assembly:
Add a ladle full of the thin sauce to the cooked warm rice. Mix gently until all the sauce is absorbed. Continue until all the sauce is used up. Surprised.....!!!!!! yes, the rice absorbs all the liquid that is being added even after being cooked as it is very glutinous

To serve - place a scoop of the rice in the centre of a bowl. Drizzle the thick sauce on top of the rice generously. Arrange the mango pieces either on the side or on top of the rice. Scoop out the flesh of the passion fruit and drizzle over the rice.....

Note: The amount of rice I have mentioned measures 1 1/2 cups . So the amount of liquid used is 2 1/2 cups - [ie] 1 1/2 cups rice: 2 1/2 cups water. It is absolutely essential to soak the rice for a minimum of 8 hrs - otherwise it would be undercooked and totally inedible. If u have ready made coconut milk- please use it,there is no need to use the coconut milk powder. Use the coconut milk to cook the rice and the procedure is the same for making the sauce.

Sharing this recipe with : Seasonal Sundays

Sending this to:
1." Delicious Desserts" by Ally ,
2."Celebrate Sweets- Warm Desserts", an event by Nivedita , guest hosted by Priya of Mharo rajasthan recipes.,
3."Cooking with fruits" an event by Smita of Tastebuds1.blogspot.com ,
4."Past is Present" - JFI -Rerun -Mango by Satya of My innovative kitchen

Enjoy....

Scribbled by Reva