Steamed Glutinous Rice with Coconut and Mango

1 lb glutinous rice (2 1/4 cups dry measure)
1/2 cup unsweetened coconut milk
1 tsp vanilla extract
1 large ripe mango; diced
1/2 tsp coarse ground white pepper
1 large banana leaf; or more (or substitute cheesecloth)
1/2 cup toasted unsweetened coconut

Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight.

Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf.

Steam on high heat for 45 minutes, rice should be fully cooked but not mushy.

Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut

Yield: 4 Servings
Source: Ming Tsai, East Meets West, TV Food Network, 1998