Sticky pandan rice with coconut sauce

This dessert is one of the best I know and I think the elements in it harmonize perfectly with each other. Pandan leaves can be bought in many Asian stores and are often cold in the vegetable department or in the freezer counter.

The recipe is suitable for 4 people.

400 g mango, peeled and sliced

360 g sticky rice

1/2 can (200 g) coconut milk

120 g sugar

12 g salt

8 g pandanblader

You can find the recipe for sticky rice here .

Keep the rice warm while you make the rest of the ingredients. Run half of the coconut milk and pandan leaves in a blender, until a completely smooth, light green mass. Pour the mixture into a saucepan and add half of the salt and half of the sugar. Let it cook on low heat, until a slightly thick porridge, which is mixed with the rice.

At the same time, pour the rest of the coconut milk, the rest of the sugar and the salt into another saucepan and cook over low heat until it has a thick sauce consistency.

When all three elements are ready, place the rice and mango on a plate and pour the sauce over. Decorate with a mint or lemon balm leaf.

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