Month: May 2020

Ingredients

Rice
3 cups cooked rice (Glutenous/sticky rice)
3/4 can coconut milk
4 Tbsp sugar
2 tsp salt

Topping
1/4 can coconut milk
1/2Tbsp sugar
2 tsp salt
2 Tbsp corn starch

Mangos
4 mangos

Cook the rice according to directions. In a bowl, combine 3/4 can coconut milk, 4Tbsp sugar, and 2 tsp salt. Mix well. Add to rice and mix rice/coconut mixture well.

While the rice rests, combine remaining coconut milk, sugar, salt, and corn starch in a small bowl. Mix well. Place mixture in a saucepan and cook over medium heat until mixture thickens.

Peel the mangos and cut off the body of the fruit.

Place 1/4 of the rice on a plate, set one mango on top, and drizzle with 1/4 of the topping. Serve immediately or after chilling.

Crust

2 cups flour
1 cup butter or margarine
1/2 cup powdered sugar

Filling

4 eggs
5-7 Tbsp lemon juice
2 Cups sugar
4 Tbsp flour
1/2 tsp salt

Preheat the oven to 350 degrees F. Cream the crust ingredients and press into an un-greased 9×12 pan. Bake for 20 minutes at 350 degrees F.

In a separate bowl, beat the eggs and add in all remaining ingredients for the filling. Mix well and then pour on the baked crust. Bake for 25 minutes at 350 degrees F. Sprinkle with powdered sugar when done.