Instructions
Step 1
Place palm sugar and boiling water in a small saucepan. Cook over a medium heat until sugar dissolves, syrup reduces slightly and turns a light golden colour. Remove from heat and immediately pour syrup into a heatproof bowl to stop cooking.
Step 2
Cook rice by absorption method in a rice cooker or cook top. As soon as rice is cooked and water absorbed, stir in caster sugar and Five Tastes Rice Infusions Shot. Cover and stand.
Step 3
Dice half the mango and puree the remaining half. Arrange mango on serving plates, with coconut rice and drizzle with sugar syrup. Garnish with toasted coconut.