Xôi Xoài
Sweet glutinous rice cooked in coconut milk, served with ripe mango slices and coconut cream. A perfect balance of sweet, creamy, and fruity.
7 ingredients
6 steps
Ingredients
- 12 cups glutinous (sticky) rice
- 21 can (400ml) coconut milk
- 33 tbsp sugar
- 41/2 tsp salt
- 52 ripe mangoes (peeled and sliced)
- 62 tbsp extra coconut cream for topping
- 71 tsp toasted sesame seeds (optional)
Instructions
- 1Soak glutinous rice overnight or at least 4 hours. Steam for 20–25 minutes until tender.
- 2Warm coconut milk with sugar and salt until dissolved (do not boil).
- 3Pour 3/4 of the coconut milk over the hot sticky rice, stir gently, cover and let absorb for 20 minutes.
- 4Slice ripe mangoes.
- 5Serve sticky rice topped with mango slices, drizzle remaining coconut cream over.
- 6Sprinkle sesame seeds if using.