Combine the glutinous rice, thick and thin
coconut milk and salt in a large casserole. Cook over low heat, stirring
constantly until the mixture thickens and rice is completely cooked,
about 20 minutes.
Remove rice from casserole and transfer to
a serving dish.
Sprinkle palm sugar on top and serve with
thick, hot chocolate if desired.
Peel and slice the mango and serve with
Thick coconut milk is
obtained by grating the flesh of 1 coconut into a bowl (this yields
about 3 cups of grated coconut flesh) Add 1 cup water, knead thoroughly
a few times, then squeeze the mixture firmly in your fist or strain in a
muslin cloth or cheese cloth.
Thin coconut milk is
obtained by pressing the coconut a second time - adding 1 cup of water
to the same grated coconut flesh and squeezing it again. If using canned
or packet coconut cream, you should add 1 cup of water to 1 cup of
canned or packet coconut cream to obtain thick coconut milk and 2 cups
of water to 1 cup of canned or packet coconut cream to obtain thin
coconut milk. These mixing ratios are only general guides however.
Different brands of packaged coconut cream vary in thickness, so follow
the package instructions.