From: Chef Eid, Typhoon, Santa Monica, CA. Yield: 8-10 servings.
RICE:
4 cups sweet rice
4 cups water
3 cups grated unsweetened coconut
4 cups water
2 cups sugar
1 tsp. salt
SAUCE:
2 cups coconut liquid (from above)
1 Tbsp. rice flour
1/4 tsp. salt
* * * as needed, fresh mango slices
Cover rice with 4 cups water and soak overnight.
To make rice: Boil 4 cups water and soak coconut for 45 minutes. Place sweet rice handful-by-handful into cheesecloth-lined strainer; be careful not to pack down. Cover with excess cheesecloth and steam for 30 minutes. Pour soaked coconut into strainer over large bowl and push down to remove all liquid. Discard coconut. Carefully skim 2 cups of "cream" from coconut liquid. Combine coconut "cream," sugar and salt in a saucepan and heat until sugar dissolves. Do not boil.
Combine steamed sweet rice and coconut mixture in a large bowl until rice is well-coated. Cover with plastic wrap and let sit until all moisture is absorbed, about 10-15 minutes.
To make sauce: Combine sauce ingredients and cook over medium heat until thickened. For service, spoon sauce over individual servings of sweet rice and fan sliced mango over sweet rice.