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

  1. In a saucepan, heat up coconut milk, cream and pandanus leaves (or vanilla) stir constantly, let simmer

  2. Add sugar and salt, stirring constantly till the sugar and salt are completely dissolved

  3. Remove from heat and pour over the cooked sticky rice

  4. Combine and covered with cling wrap

  5. Let the sticky rice absorb coconut milk for 15 minutes in room temperature

  6. Could be served as a side or as dessert

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