Xôi Nếp Cẩm Xoài Chan Nước Dừa

RECIPE:  Xôi Nếp Than Xoài Chan Nước Dừa (Black Sticky Rice with Mango and Coconut Sauce)


2 cups Black Glutinous Rice (Black Sticky Rice)
4 Ripe Mangoes
2 tablespoons Toasted Sesame Seeds
1 Pandan Leaves, tied together, optional

For Brown Coconut Sauce
1  cup Coconut Milk
1/2 cup Palm or Brown Sugar
1/2 teaspoon Salt
1 pandan leaf, tied together, optional

For White Coconut Sauce
1 can of coconut milk (13.5 oz)
1/2 teaspoon Salt
3 tablespoons Sugar
1 teaspoon of Vanilla Extract or Pandan Leave, tied together
1 tablespoon Water + 1 teaspoon Tapioca Flour, mixed well
Making Brown Sugar Coconut Sauce
Heat the coconut milk, palm or brown sugar, salt and a tied pandan leaf in a saucepan. Stir constantly, 
until the sugar is dissolved. Set it aside.
Making Glutinous Black Rice
Place rice in a bowl with water. Run your fingers through the rice and remove other noticeable impurities. Rinse the rice a couple times until the water clears. Cover rice with water and allow to soak  overnight.

When ready to cook, drain the rice and place it with a tied pandan leaf in a heat-proof bowl.  Add a small amount of boiling water just below the level of the rice grains.  Place the bowl on a steamer rack and steam over medium heat for about 30 minutes.  Pour the brown sugar coconut sauce over the rice. Stir and mix well. Contitue steaming for another 15-20 minutes to allow the flavorings to be absorbed.
Making White Coconut Sauce
If using pandan leave, tie it into a short string. Bring the sugar, salt, pandan leave and coconut milk to a boil in a saucepan over medium heat. Add the tapioca flour mixture and stir it at the same time. Add vanilla extract if you don't use panda leave. Pour coconut sauce into a bowl and set aside.
Preparing Mango
Peel the mango skin with a peeler.  Cut mango into small pieces.  Set it aside.
To serve, place small portions of the sticky rice on individual plates or cups, drizzle on the coconut sauce, top with  sesame seeds and accent with slices of mango. 

Ăn Ngon !