(THE STAR/ANN) - The all-time favourite mango sticky rice gets some subtle updates.

CLASSIC MANGO STICKY RICE

INGREDIENTS

300g glutinous rice, soaked overnight or at least four hours

100ml thick coconut milk

65g caster sugar

¼ tsp salt

3 pandan leaves, knotted

½ tsp roasted black sesame seeds

1 Tbsp pre-fried split green beans

2 ripe mangoes, peeled, and sliced or cubed

METHOD

1. Drain glutinous rice and place a piece of muslin cloth over a steaming rack. Spoon rice on the muslin cloth. Steam, covered, over medium heat for 25 to 30 minutes, or until rice is just cooked.

2. While the rice is steaming, combine coconut milk, sugar, salt and pandan leaves in a small saucepan. Boil gently for 1 to 2 minutes. Discard pandan.

3. When rice is cooked, transfer it to the pan with the coconut sauce. Stir well for 2 to 3 minutes, or until it has a creamy consistency. Cover pan and allow to stand at room temperature for 10 minutes, until the sauce is absorbed.

4. Spoon a serving of warm sticky rice onto a dessert plate and sprinkle with the black and white sesame seeds and crunchy split green beans. Serve with the mango.

STICKY RICE WITH MANGO AND FENNEL-FLAVOURED SWEET COCONUT SAUCE

INGREDIENTS

300g glutinous rice, soaked overnight or at least four hours

220ml thick coconut milk

80g caster sugar

3 pandan leaves, tied into a knot

1 tsp fennel seeds (jintan manis)

½ tsp salt

1 tsp toasted white and black sesame seeds

2 ripe mangoes, peeled and cubed

METHOD

1. Drain rice and place a piece of muslin cloth over a steaming rack. Spoon rice on the cloth and steam, covered, over medium heat for 25 to 30 minutes or until rice is cooked.

2. While the rice is steaming, combine coconut milk, sugar, pandan leaves, fennel seeds, and salt in a small pot. Boil gently for 4 to 5 minutes. Remove from heat and strain the flavoured coconut milk.

3. Once rice is done, spoon into a small pot and pour in 100ml of the coconut sauce. Stir to mix well. Cover the pot and set aside for 10 minutes.

4. Spoon some warm sticky rice onto a dessert plate and sprinkle with some sesame seeds. Serve with mango slices and fennel-flavoured coconut sauce.

BLACK AND WHITE DELIGHT WITH MANGO AND SWEET COCONUT SAUCE

INGREDIENTS

300g white glutinous rice (soaked in water overnight or for at least four hours)

50g black glutinous rice (soaked in water overnight or for at least four hours)

150ml thick coconut milk

75g caster sugar

½ tsp salt

3 pandan leaves, knotted

2 ripe mangoes, peeled, and sliced or cubed

1 heaped Tbsp pre-fried split green beans

METHOD

1. Drain both types of glutinous rice separately. Place a piece of muslin cloth over a steaming rack. Spoon the black glutinous rice over half the muslin cloth. Steam over medium heat for 15 minutes. Spoon the white glutinous rice on the other half of the muslin cloth and continue to steam for another 30 minutes, or until both rice are just cooked through.

2. While the rice is steaming, combine coconut milk, sugar, salt and pandan leaves in a small saucepan. Boil gently for 1 to 2 minutes. Discard pandan leaves.

3. When rice is cooked, transfer each type of rice to a small, clean pan. Spoon 2 tablespoons of the coconut sauce on the black glutinous rice and pour the rest on the white glutinous rice. Stir well for 2 to 3 minutes, or until the rice has a creamy consistency. Cover the pans and allow to stand at room temperature for 10 minutes, until the sauce is absorbed.

Then combine the black glutinous rice with the white, and mix well.

4. Spoon some of the warm, combined sticky rice onto individual dessert plates and sprinkle with the crunchy split green beans. Serve with mango slices.