Sticky Rice & Mango with Rose & Lemon Coconut Cream

INGREDIENTS

1 cup white sticky rice

 2 ripe mangoes

¼ cup palm sugar

10cm piece lemon peel

1 tsp pandan essence

Petals of two roses

400ml coconut cream

Pinch salt

METHOD

Put rice in metal steamer and steam on the stove for 30-45 minutes until desired consistency.  In the last 10 minutes of cooking the rice. Start with the rose & lemon coconut cream. Add coconut cream to a saucepan on low-medium heat. When warm add sugar, pandan essence, lemon peel, rose petals & a pinch of salt. Simmer on very low for 5 minutes maximum.  Slice mango cheeks (allow half a cheek per serve) and place on serving plates.  When rice is steamed place in bowl and add ½ cup coconut cream mixture and stir. Leave for 5 minutes.  When 5 minutes has lapsed scoop sticky rice on to serving plates next to mango. If you are very creative you can mould sticky rice into a desired shape.  Allow your guests to spoon desired amount of rose & lemon coconut cream onto sticky rice and mango as everybody has different tastes.  Enjoy!