INGREDIENTS
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Ingredients:
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3 cups sticky rice cooked in a rice cooker, or soaked overnight in water or thin coconut milk and drained
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2 cups canned or fresh coconut milk
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3/4 cup palm sugar, or substitute brown sugar
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1 teaspoon salt
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4 ripe mangoes sliced
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Optional: Substitute black Thai sticky rice for half of the white rice and cook the two together in a rice cooker