This delicious recipe has been shared with us courtesy of Steven Snow, celebrated chef of award winning Fins Seafood Restaurant, Northern NSW, Australia



200 g (7 oz/1 cup) black glutinous rice

2 cinnamon sticks

1 cardamom pod

4 tablespoons shaved palm sugar (jaggery)


4 large mangoes

1 tablespoon ground cinnamon

1 teaspoon allspice

115 g (4 oz/1/2 cup) caster (superfine) sugar



Serves 4


Put the rice in a sieve and wash under cold running water until the water runs clear. Put the rice in a bowl, cover with water and a pinch of salt, cover with plastic wrap and soak for at least 12 hours, or overnight. Drain the rice.


Line a metal or bamboo steamer with a piece of muslin (cheesecloth). Place the cinnamon and cardamom on top of the muslin and then add the rice. Put the steamer over a saucepan or wok of boiling water, cover, and steam over low–medium heat for 50 minutes, or until the rice is tender. Replenish the pot with boiling water as necessary. Remove from the heat, transfer the rice to a large bowl and add the palm sugar, stirring through until dissolved. Set aside and allow to cool.


Meanwhile, slice the mangoes to get two plump cheeks from each fruit (you should have eight in total). Peel the skin and trim each cheek to make them flat. Using an 8 cm (31/4 inch) biscuit cutter, make eight rounds from the mango cheeks and place on a tray. Combine the ground cinnamon, allspice and sugar and sprinkle over the top of each round. Place under a hot grill (broiler) for 2–3 minutes, or until the sugar has caramelised.


To serve, arrange the rice on the plate in a neat circle with an 8 cm (31/4 inch) diameter. Place a mango cheek on top, then repeat with another layer of rice to create a stack. Top with a mango slice, making sure the colourful caramelised side is facing up. Serve with cardamom ice cream, if desired.

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