This is one of my family’s favorite desserts. It’s actually quite easy to make. My friend Jenny uses a traditional Lao rice steamer basket to make her sticky rice. Since I don’t have that, I used my rice cooker. I played around with her recipe, and used coconut water to cook the rice in. I used the water that had little pieces of pulp in it. It has a little sugar in it, but it’s not too sweet. (It’s also delicious to drink.) You could even get a fresh coconut and use the water from that. You can get glutinous rice from Southeast Asian grocery stores and from Berkeley Bowl.
This is best served warm.
One 10.5 oz can coconut water (with pulp is nice)
13.6 oz can coconut milk
2 Tb sugar
Add sticky rice to coconut water and cook the mixture in a rice cooker until done.
Warm the coconut milk (low-fat has fewer calories, regular is much richer) and stir in sugar. Bring to a simmer but do not boil.
Peel a mango with a sharp knife. Cut into pieces.
Spoon out about 1/3 cup of rice in a bowl. Pour the milk mixture over it. Top with a few slices of mango. Enjoy!