Ingredients (Serves 4)

Fragrant sticky rice
11/2 cups uncooked sticky rice
1/2 teaspoon ground alum
1/2 pack (200 ml) 4Care Cereal Cream
(Mix with 1/4 cup jasmine water for 3/4 cup in total)
1/2 cup sugar
1 teaspoon sea salt
Roasted hulled mung bean for topping
Ripe mangoes – Nam Dok Mai or Ok Rong
varieties as preferred
Coconut topping by 4Care Cereal Cream
1/2 pack (200 ml) 4Care Cereal Cream
(Mix with 1/2 cup water for 1 cup in total)
2 tablespoons rice flour
1/4 teaspoon sea salt
2 teaspoons sugar

Preparation

1. To make coconut topping: combine everything in a sauce pot. Stir continuously over medium heat until boiling, remove from the heat.

2. Wash uncooked rice twice, soak in a solution of cold water and alum for at least 3 hours or overnight. Wash lightly until water is clear, drain. Steam the rice over hot boiling water with high heat for 30 minutes until done.

3. In a sauce pot, combine mixed 4Care Cereal Cream, sugar and salt. Bring to the boil over medium heat. Pour the mixure into a large bowl. Followed by hot cooked sticky rice, toss well. Cover and leave for 10 minutes. Remove the cover and stir thoroughly. Cover and leave until the sticky rice absorbs all liquid and is tender. Dip out into a serving dish, spoon some of coconut topping over and sprinkle hulled mung bean. Serve with ripe mangoes.