Mango Sticky Rice-style sweet coconut rice with mango

Ingredients

Sticky rice

• 250 g Thai glutinous (sticky) rice
• 200 ml coconut milk
• 50 g palm sugar (or brown sugar)
• ½ tsp salt

Coconut cream topping

• 100 ml coconut cream (the thick top of a chilled can)
• 1 tbsp palm sugar
• ¼ tsp salt

To serve

• 2 ripe mangoes, sliced
• Toasted sesame seeds
• Toasted mung beans (optional)

Method

1. Soak. Soak sticky rice in cold water 4 hours (or overnight). Drain.
2. Steam. Line a steamer with muslin. Add rice. Steam 25 minutes until tender.
3. Sweet coconut. Warm 200 ml coconut milk with palm sugar + salt. Stir until dissolved.
4. Combine. Transfer hot rice to a bowl. Pour sweet coconut over. Stir gently. Cover. Rest 20 minutes.
5. Topping. In a separate pan, warm coconut cream with palm sugar + salt until just dissolved. Keep warm.
6. Plate. Mound sticky rice on plates. Top with mango slices.
7. Serve. Drizzle with warm coconut cream. Sprinkle with sesame seeds.

Tips

• Soak sticky rice 4 hours minimum. Under-soaked = raw centre.
• Steam, don’t boil. Muslin-lined steamer. Proper texture.
• Pinch of salt in the coconut cream. Sweet without salt = flat.