Burmese Breakfast Coconut Sticky Rice

Name: Burmese Breakfast Coconut Sticky Rice
Yield: 4 servings
Cuisine: British
Ingredients: 200 g thai sticky rice (washed); 1 pack shredded coconuts (steam if they are frozen); 1/3 can reduced fat coconut milk; 1/2 cup filtered water; 3 teaspoons sesame seeds; 3 teaspoons sea salt

Vegan In Styles @cook_14449318

Gluten-free, Oil-free and Vegan

Vegan In Styles @cook_14449318

Gluten-free, Oil-free and Vegan

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Ingredients

4 servings

200 gthai sticky rice (washed)
1 packshredded coconuts (steam if they are frozen)
1/3 canreduced fat coconut milk
1/2 cupfiltered water
3 teaspoonssesame seeds
3 teaspoonssea salt

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Steps

1

Add sticky rice, coconut milk and water into the rice cooker and cook the rice in auto mode. Once the rice is cooked, leave it in the rice cooker warm mode for 5 mins.
2

In a pastel and mortar, add sesame seeds, sea salt and pound for 3 times.
3

To make salted sesame powder, heat up a non stick pot. Stir in sesame and sea salt mixture (from step 2) and dry-fry in high heat for 4~5 mins. Once, you are done, It should look like this.
4

To serve, put a mound of sticky rice on a plate and sprinkle salted sesame powder and shredded coconuts.