Mango Sticky Rice

Sweet coconut sticky rice served with slices of ripe mango and a salty coconut cream drizzle.

50 min 4 servings Medium thai

Ingredients

• 200 g glutinous (sticky) rice
• 400 ml canned coconut milk
• 3 tbsp sugar
• 0.5 tsp salt
• 1 tsp cornstarch
• 2 tbsp cold water
• 2 pcs ripe mangoes
• 1 tbsp toasted sesame seeds

Steps

1. Put 200 g of sticky rice in a bowl and cover it with plenty of cold water.
2. Soak the rice for at least 4 hours or overnight.
3. Drain the soaked rice well.
4. Line a steamer basket with baking paper or a damp cloth.
5. Spread the rice in the steamer basket.
6. Steam the rice over boiling water for 25 minutes until tender and translucent.
7. Pour 300 ml of the coconut milk into a pot and add 3 tbsp of sugar and 0.5 tsp of salt.
8. Heat the coconut milk over low heat, stirring, until the sugar dissolves.
9. Put the hot steamed rice in a bowl and pour the sweet coconut milk over it.
10. Stir the rice gently and cover the bowl.
11. Let the rice absorb the milk for 20 minutes.
12. Mix 1 tsp of cornstarch with 2 tbsp of cold water in a small pot.
13. Add the remaining 100 ml of coconut milk and a pinch of salt to the pot.
14. Heat for 2 minutes, stirring, until the sauce thickens slightly.
15. Peel 2 ripe mangoes and slice the flesh away from the pit.
16. Slice the mango flesh into thin slices.
17. Spoon the sticky rice onto plates and arrange the mango slices next to it.
18. Drizzle the salty coconut sauce over the rice and sprinkle with 1 tbsp of sesame seeds.