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 ...

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