Cheezee Sticky Rice with Mangoes



1-½ cups malagkit rice, washed
3 cups water
3 pcs. pandan leaves
½ cup Magnolia cheezee, grated
1-½ cups coconut milk
¼ cup sugar
1 cup fresh ripe mango balls
muscovado sugar


Step 1

Place rice, water and pandan leaves in a rice cooker. Cook until rice is tender. Stir in grated Magnolia Cheezee.

Step 2

Let cool and scoop into serving portions. In a saucepan, combine coconut milk and sugar. Cook until mixture slightly thickens and sugar dissolves. To serve, top with mango balls and pour prepared sauce.

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