Sticky mango with palm sugar caramel

Serves 4 Desserts and puddings

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Method

Put the rice in a sieve and run it under cold water for 1 minute, then submerge the rinsed rice in warm water for 20 minutes.

Set up a rice steamer (if you don’t have one, a saucepan half- filled with water with a colander placed over it works well. When the water is hot, put cling film over the colander to create a steamer). When the water is boiling, reduce the heat to medium and add the soaked sticky rice to the steamer or colander (check the rice is not blocking the holes in the steamer before you put the lid on). The rice should take 20-25 minutes to cook. Check the grains are soft throughout before removing from the heat.

Meanwhile, in a saucepan, heat the coconut cream and caster sugar over a medium heat. When warm, add the cooked sticky rice and combine using a whisk, then put cling film over the pan; the heat from the hot rice will help the rice absorb the sweet coconut liquid. Leave covered for at least 10 minutes to ensure the rice swells to a nice thick consistency.

Add the palm sugar and condensed milk to a small saucepan and bring to the boil over a high heat, stirring for 3-4 minutes to allow the sugar to caramelise and thicken. The mixture is ready when it takes on a honey-like consistency and pours off a spoon slowly. At the same time, warm the black sesame seeds in a 180C/350F/ Gas 4 oven for 2 minutes, then sprinkle with a pinch of salt.

Peel the mangoes, then slice as close as possible along either side of the flat stone so you end up with 4 mango halves. Slice the halves into bite-sized pieces.

Divide the rice among 4 plates and top with the mango. Pour over the palm-sugar caramel, sprinkle with the toasted sesame seeds and serve immediately.