Coconut Sticky Rice
1-2 servings
yield
1 hour
time
½ cup of sticky rice, cooked
1 tbsp white sugar
1 pinch of salt
½ cup of coconut milk
½ cup of coconut cream
1-2 leaves pandanus leaves or 1 tsp of vanilla essence
ingredients
method
In a saucepan, heat up coconut milk, cream and pandanus leaves (or vanilla) stir constantly, let simmer
Add sugar and salt, stirring constantly till the sugar and salt are completely dissolved
Remove from heat and pour over the cooked sticky rice
Combine and covered with cling wrap
Let the sticky rice absorb coconut milk for 15 minutes in room temperature
Could be served as a side or as dessert
