The Rice

Drain & rinse the rice and place it in a saucepan with 10 of the pandan leaves tied in a knot, along with the water, coconut water, sea salt and palm sugar. Bring to a boil, then cook over medium heat for 30–35 minutes, stirring every 5 minutes until the rice is cooked through & looks like a thick wet porridge. Remove the pandan leaves and then set aside to cool.

The Pandan Syrup

Place all ‘The Pandan Syrup’ ingredients together in a small saucepan and bring to a boil. Turn down to a simmer and boil until reduced to a syrup texture.

Gently toast the dessicated coconut in a dry frying pan stirring constantly until golden brown. Set aside to cool.

Lastly. Once all the parts have been cooked, slice the ripe mango and compile the bowls of mango sticky rice as follows: A dollop of cooked rice followed by a swirl of coconut milk, some mango slices and then topped with the toasted desiccated coconut.