Sticky rice holds many memories for me as was a staple during our childhood in Malaysia. Often for dessert our family would have the simple traditional Malay combination of sticky rice, coconut cream and 'Gula Merah' (a caramel like syrup made from the dissolved palm sugar). My parents would often deliberately prepare more of this dessert in order to have left overs in the fridge for later in the week. These leftovers, however, would mysteriously disappear due to my brother and I creeping downstairs in the middle of the night to feast on the sweet, sticky goodness while sitting on the kitchen floor.
I decided to adapt this dessert to a simple an accessible treat. The sweet palm sugar syrup has been replaced with smaller portions of maple syrup and I added fruit to make it a bit healthier. This treat is great for a wholesome dessert made out of yummy plant foods and it's bound to be a family favourite with its celebration of indulgent textures and flavours.
Ingredients (Serves 2):
1/3 cup of Black Sticky Rice
1/2 cup of Coconut Cream
2 Tablespoons Maple Syrup
Papaya or Mango
Use a pot or rice cooker to cook your sticky rice until it is soft and has a lot of stick. Let it cool and scoop even amounts of rice between two mason jars or bowls. Prepare your mango or papaya by peeling it and chopping it into bite sized pieces and place them on top of the rice. Drizzle with coconut cream and maple syrup. Enjoy!