This Asian-inspired dessert is really easy to achieve and is full of refreshing flavours, with a hint of chilli providing a pleasant little kick.
- 1½ cups black glutinous rice
- 3 cups water
- 3 pandan leaves, tied in a knot
- pinch salt
- 1 cup finely grated dark palm sugar
- ⅓ cup boiling water
- 1 cup coconut cream
- 3 large mangoes
- 2 tbsp finely grated dark palm sugar, extra
- ¼ tsp chilli flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time overnight
Soak the rice in cold water overnight, drain and rinse under cold running water until the water runs clear.
Combine the rice, 3 cups of water, pandan leaves and salt in a large saucepan and bring to the simmer over a low heat. Simmer for 30 minutes or until the water has been absorbed and the rice is tender. Remove from the heat and cover with a tight-fitting lid or foil and leave to steam for a further 15 minutes.
Combine the palm sugar and boiling water in a heat-proof bowl and stir until the sugar has dissolved.
Stir ¾ of the palm sugar syrup through the rice, reserve the remaining for serving. Cover the rice to keep warm.
Cut the cheeks from either side of the mango seed and place onto a serving platter, sprinkle with the extra palm sugar and chilli flakes.
Place a spoonful of the black sticky rice into a serving bowl and drizzle with coconut cream and the extra palm sugar syrup, serve with mango cheeks.
• Black glutinous rice, pandan leaves and dark palm sugar are all available at specialty Asian supermarkets.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.