Glutinous Rice Pudding with Coconut Cream and Sliced Mango

Name: Glutinous Rice Pudding with Coconut Cream and Sliced Mango
Total time: 30 min
Yield: 4
Ingredients: 2 cups of glutinous rice or Japanese rice for moti; 2 cups of coconut milk; 1/2 cup of sugar; 1 pinch of salt; 1 tablespoon of orange blossom water; 2 ripe mangos; Fresh hibiscus leaves (for garnish); Banana leaves for decoration (optional)

1
2 cups of glutinous rice or Japanese rice for moti
2
2 cups of coconut milk
3
1/2 cup of sugar
4
1 pinch of salt
5
1 tablespoon of orange blossom water
6
2 ripe mangos
7
Fresh hibiscus leaves (for garnish)
8
Banana leaves for decoration (optional)

Ingredients

1
2 cups of glutinous rice or Japanese rice for moti
2
2 cups of coconut milk
3
1/2 cup of sugar
4
1 pinch of salt
5
1 tablespoon of orange blossom water
6
2 ripe mangos
7
Fresh hibiscus leaves (for garnish)
8
Banana leaves for decoration (optional)

Directions

1
Rinse the rice thoroughly until the water runs clear
2
Place it in a bowl and cover with cold water (1)
3
Let it soak for 24 hours
4
Drain well, place it in a steamer basket, add water to the bottom and steam for 25 minutes
5
Bring the coconut milk to a boil with sugar and salt until it reduces to 1/3 (2)
6
Turn off the heat and stir in the orange blossom water (3)
7
To serve, place a portion of rice with some coconut cream on each dessert plate, both at room temperature (4)
8
On the side, arrange half a mango slice and garnish with hibiscus leaves (5).