Get Your Jelly On – Day 21: Coconut Rice Pudding with Mango & Palm Sugar Syrup
It has been 3 weeks into the Royal Selangor – Get Your Jelly On– 30-day Challenge. What a journey it has been! I have been cooking, tasting and eating more than ever! I am looking forward to the last day of the challenge, to perhaps chill out a little! 😛 To those of you who have been following me and giving me support throughout, I want to say thank you! Your kind supportive comments are amazing, they keep me going!
I have a very special relationship with palm sugar and coconut milk. I love having both of them at the same time as they just taste amazing! One is so sweet with very deep fragrant, the other is creamy and with a hint of fragrant that gives the exotic touch. That’s why I heart my sago pudding so much that every spoonful puts a smile on my face.
I made a very exotic recipe again – it has mango, palm sugar and coconut milk. Let’s talk about mango. I think I mentioned before that I wasn’t into ripe mango when I was young. I was more into unripe mango that give you tingles when you eat and it has the crunch that I absolutely love.
Later in life, I started to educate my taste buds to like a different texture and taste of mango, which is sweet and soft. Then, I slowly fall in love with it. I think it is the subtle fragrant of ripe mango that makes me fall for it! It gives sweet, slightly creamy yet fresh sensation.
I used pudding rice instead of sticky rice which is commonly used for this dessert. Then, the pudding rice is cooked in coconut milk, with a pinch of salt and a pandan leaf to give some fragrant to it. Serve with freshly cut mango pieces with a generous amount of palm sugar syrup – a total indulgence of the taste of the Far East!
For the Coconut Rice Pudding with Mango & Palm Sugar Syrup:
60g pudding rice
200ml coconut milk
1 pandan leaf, tight into a knot
half mango, cut into cubes
50g palm sugar, roughly chopped
1. Rinse the rice and drain. Add the rice, coconut milk, pandan leaf and a pinch of salt in a saucepan over medium heat. Bring to the boil for a few seconds and stir to loosen the grain. Put on the lid and lower the heat to the lowest and let the rice cook for 15 minutes or until the coconut milk has been absorbed. Remove from the heat, covered and let stand for 10 minutes.
2. Meanwhile, melt the palm sugar with 2 tablespoons of water on a low heat. Once become syrupy, set aside. Fill the mould half full with the rice, top with the mango. Chill for 30 minutes or so. Remove from the mould and serve with palm sugar syrup.