Instructions: Drain rice and place in a foil lined steamer.

Add fresh water to cover by about 1.5cm and steam for 30 minutes until cooked.

Press into an oiled mould and leave until cool and firm.

Dissolve palm sugar in the hot water.

Cut the rice into slices or wedges and slice the mangoes.

Arrange on dessert plates.

Pour on coconut cream and palm sugar.

Serve with any tropical fruit.

Hint Any short grain rice cooked in the same way and pressed firmly into a mould can substitute for glutinous rice in this recipe.

Serves 6

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