Yield: 4 servings
|1 pounds||Glutinous rice -; (2 1/4 cups)|
|½ cup||Unsweetened coconut milk|
|1 teaspoon||Vanilla extract|
|1 large||Ripe mango; diced|
|½ teaspoon||Coarse-ground white pepper|
|1 large||Banana leaf or cheesecloth|
|½ cup||Toasted unsweetened coconut|
Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2- to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A11)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.