Sala Sticky Rice with Mango

Sticky Rice, uncooked  

500

g

Salt

1

tbsp

UHT Coconut Milk

250

g

Mangoes, ripe  

4

pcs

Hale’s Blue Boy Concentrated Sala Flavored Syrup

150

g

Coconut Milk Topping

Crispy Mung Bean for topping

Cream, whipped

Mint Leaves for Decoration

Ripe Coconut, cut in half to be used as serving bowl

Ingredients for Coconut Milk Topping

UHT Coconut Milk

250

g

Salt  

1

tsp

Rice Flour  

1

tbsp

Sugar

1

tbsp

1. Rinse uncooked sticky rice in water for 4-5 times. Rinse again and strain.

2. Cook rice in steamer (boiling water) for approximately 20 minutes or till cooked. Set aside.

3. Mix coconut milk with Hale’s Blue Boy Concentrated Sala Flavored Syrup and salt in a saucepan. Bring to boil, but be careful not to overcook coconut milk. Pour over cooked sticky rice and mix well. Cover and let it sit for 20 minutes.

Method for Coconut Milk Topping 

1. Mix all ingredients together. Heat up till boiled. Set aside.

Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region.