The Ultimate Tropical Escape: Coconut Sticky Rice with Mango / 망고 찰밥

It might be bowl-d of us to say this will be your new go-to recipe, but you’ll just have to try it for yourself! Whether you’re looking for a lazy meal for your busy days or a protein-packed dinner for your fitness goals, this easy chicken teriyaki rice bowl recipe will hit the spot with its flavorful glaze and juicy chicken.

Ingredients

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Ingredients

3-4 Person

Water

CJ Bibigo Cooked White Rice 210G

coconut milk

250g

CJ Dark Brown Sugar 1KG

20g

DAE SANG Solar Sea Salt 1KG

10g

Pandan leaves

tapioca starch

1tbsp

Mango

Sliced

coconut sauce

1tsp

Recipe Instructions

Serves: 3-4 | Total Cooking Time: 1 hour

Step 1

Rinse the sweet rice in cold water. Continue rinsing, changing the water repeatedly until it becomes clear.

Step 2

Place a cheesecloth over a bamboo steamer, then layer the sweet rice on top, wrapping it well with the cloth. Cover with the lid and steam for 1 hour.

Step 3

In a pot, combine coconut milk, sugar, and salt. Add the pandan leaves, then gently stir and simmer over low heat for 10 minutes.

Step 4

Mix the sweet rice into the cooked coconut mixture, ensuring it’s well combined. Close the lid and let it sit for 10 minutes. Stir once more, then cover and let it rest at room temperature for 40 minutes.

Step 5

Combine coconut milk, tapioca starch, and salt. Mix well and then simmer over low heat until it thickens.

Step 6

lace the coconut sweet rice on a plate and arrange thinly sliced mango on the side. Pour the coconut sauce from step 5 over the rice. Garnish with mung beans and mint.

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