Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 2-4
- 200g White Glutinous Rice
- 250ml Coconut Milk
- 3Tbsp of Sugar
- ½ tsp of salt
- 2 fresh yellow mangoes (cut and diced) - canned mango also works.
- 50g mung beans (sold as East End brand moong dal washed - split Moong Bean huskless)
Method
- Rinse and wash the glutinous rice a few times, so that the water runs clear.
- Soak the rice in a bowl for 3 hours in water or you can also leave it overnight in the fridge. The water should cover at least 2 inches above the rice.
- Strain the rice through a sieve and place in a bamboo steamer lined with some greaseproof paper. A pot steamer will also work but again line the bottom of the steamer. Steam for 30 minutes or until the rice is cooked and soft.
- While the rice is steaming, in a small pan, gently heat the coconut milk with the sugar and salt for 2-3 minutes until the sugar is melted.
- Rinse the mung beans and add them to a small pot with enough water to cover them. Bring them to a gentle boil and let it simmer for 5 minutes until the beans are soft. Strain the mung beans and slightly pat them dry with a tea towel or kitchen paper. In a small frying pan, toast the mung beans gently for 4-5 minutes with a little oil until they are crispy.
- Slice the mango flesh into cubes and set aside.
- When the rice is soft and ready, spoon it into a bowl and pour two thirds of the coconut mixture in the rice and mix well.
- Fill a small cup or bowl with your rice, pat down and then turn it out onto a plate, place your mango pieces around the rice shape and pour the reserved coconut sauce on top of the rice, sprinkle with some crispy mung bean. Ready to serve.
