Buddha Glutinous Rice

Wash 300 g of Buddha Thai White Glutinous rice in water. Pour out the white cloudy water and repeat the process until the water is clear.

Soak the rice with clean water for at least 1 hour or leave to soak overnight. After the soaking period, drain out the water and put aside. Prepare a steamer pot and place a cheesecloth inside the steamer.

Pour the rice into the cheesecloth make a hole in the middle of the rice so the steam can get through. Cover the rice with cheesecloth.  Steam the rice for 30 minutes.

Sunlee Coconut Cream

While the rice is steaming, prepare the coconut cream mixture by combining the Sunlee coconut cream, water, sugar, and salt in a small sauce pan.

Stir on medium heat to melt the sugar then add the Pandan leaf. Cook until the mixture is steaming. Do not let the coconut cream come to a boil.

After 30 minutes the rice should be cooked, it should be soft and appear translucent.

Transfer the cooked rice to a metal bowl while still hot. Then add half of the hot coconut cream mixture. Stir to combine with the rice and then add the rest of the coconut cream mixture and stir again to combine.

Cover the rice mixture with a lid or plastic wrap and let sit for 10 mins.

Plate Preparation

After 10 mins, stir the rice again. Then cover with the lid and let the mixture sit for another 10 mins.

The rice is ready to serve after it has soak up all the coconut cream mixture. Scoop sticky rice onto a dish with a ripe mango, extra coconut cream, and sprinkle with fried Mungbean for presentation.