Thai Mango Sticky Rice

Method

1. 01

   Rinse the glutinous rice in several changes of water until the water is mostly clear. Cover with plenty of fresh water and soak for at least 4 hours, or overnight, then drain well.

   ⏱ 240 min
2. 02

   Set the drained rice in a steamer basket, colander, or metal sieve lined with cheesecloth or a clean thin cloth, placed over a pot of simmering water (the water should not touch the rice). Cover and steam until the grains are tender, glossy, and sticky but still distinct, turning the rice once halfway through.

   ⏱ 25 min
3. 03

   While the rice steams, warm 300 ml coconut milk with 90 g sugar and 3/4 teaspoon of the salt just until dissolved. Do not boil hard.

   ⏱ 5 min
4. 04

   Transfer the hot steamed rice to a bowl. Pour over the 300 ml sweet coconut milk, fold gently, cover, and let the rice absorb the coconut mixture until plump and creamy.

   ⏱ 20 min
5. 05

   For the topping sauce, whisk the coconut cream with the rice flour and remaining 1/4 teaspoon salt in a small saucepan. Simmer gently, stirring, until lightly thickened and pourable.

   ⏱ 5 min
6. 06

   Toast 2 tablespoons mung beans in a dry skillet over medium-low heat, shaking often, until golden and crisp. Peel and slice the 2 mangoes just before serving.

   ⏱ 5 min
7. 07

   Serve a mound of warm coconut sticky rice with sliced mango alongside. Spoon the salty coconut sauce over the rice and finish with the toasted mung beans.