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1 cup (7 oz/220 g) glutinous rice
For sauce one:
½ cup (4 fl oz/125 ml) coconut milk
¼ cup (2 oz/60 g) granulated sugar
2 pinches of salt
For sauce two:
1 cup (8 fl oz/250 ml) coconut cream
½ cup (4 oz/125 g) chopped palm sugar or
brown sugar
24-inch (60-cm) piece banana leaf, wiped
clean and cut into 6 decorative shapes (optional)
2 mangoes, peeled and sliced
1 teaspoon sesame seeds, toasted
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Method:
A day ahead, in a bowl, combine the rice
and 6 cups (48 fl oz/1.5 liters) water and let soak at room
temperature overnight. Drain the rice once at the midway point
and re-cover with 6 cups fresh water. The next day, pour water
to a depth of 3 inches (7.5 cm) into a steamer pan. Line the
steamer tray with a 20-inch (50-cm) square of cheesecloth (muslin).
Drain the rice and spread in the lined tray. Place the tray in
the steamer pan and set the steamer over high heat. Bring the
water to a boil, drape the overhanging cheesecloth loosely over the
rice, cover, and steam for 20 minutes. Remove the tray of rice
from the steamer, and lift out the rice-filled cheesecloth packet.
Reline the steamer tray with clean cheesecloth and invert the
half-cooked rice back into the steamer tray. Drape the rice with
the new cheesecloth, cover, and steam over high heat until the rice
kernels are tender, about 20 minutes longer. Meanwhile, to make
sauce one, in a saucepan over low heat, combine the coconut milk,
granulated sugar, and salt and bring to a low simmer, stirring to
dissolve the sugar. To make sauce two, combine the coconut cream
and palm sugar in a separate pan and warm over low heat, stirring to
dissolve the sugar. Let both sauces cool to room temperature.
Line 6 small ramekins with 8-inch (20-cm) squares of plastic wrap.
Transfer the rice to a bowl. Using a spatula, gradually mix in
sauce one. Divide the rice among the ramekins, pressing down to
distribute it evenly, and cover with the plastic wrap. Let stand
at room temperature for at least 30 minutes or for up to 2 hours.
Do not refrigerate. Place a banana leaf shape (if using) on a
plate. Fold back the plastic wrap on each ramekin, and invert
onto each leaf. Lift off the ramekin and peel off the plastic.
Garnish with 3 or 4 mango slices, drizzle with 2 tablespoons of sauce
two, and sprinkle with sesame seeds. Pass the remaining sauce at
the table.
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