1/2 C Sticky rice, cooked
1 T White Sugar
1 pinch Salt
½ C Coconut milk
½ C Coconut cream
1-2 leaves Pandanus leaves
1/2 Mango, ripe, peeled, and chilled


Warm coconut milk ,cream and pandanus leave stir constantly, let simmer.
Add sugar and salt. Stir constantly
Remove from heat and pour over cooked sticky rice.Mixed well and covered with cling wrap
(Let sticky rice absorb coconut milk for 15 minutes in room temperature.)
Serve with sliced, chilled mango.
Serves: 1–2 person with ice cream or cream



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