Thai Mango Sticky Rice

Ingredients

For the Rice

• 1 c glutinous rice
• 4 pandan leaves (optional), cut into 2″ lengths
• 200 ml coconut milk (canned)
• 50 g sugar
• 1/4 tsp sea salt

For the Sauce

• 150 ml coconut milk (canned)
• 1 Tbsp granulated sugar
• 1 Tbsp cold water
• 3/4 tsp tapioca starch (or corn starch)
• pinch of salt

To Top

• 2 ripe mangoes, cut
• white and black sesame seeds, for garnish (optional)

Instructions

1. The night before you want to make Thai Mango Sticky Rice, measure and wash the glutinous rice. Place the rice into a sieve and put it under running water to wash away any excess starch.
2. Drain the rice and place into a large container. Pour enough fresh, clean water to cover. Let it soak overnight.
3. In the morning, drain the water from the rice.
4. Prepare the steamer with a cloth/cheesecloth and place the washed rice in a flat layer on top of the cloth. Add pandan leaves (if using).
5. Cover the steamer with a lid and heat over medium high heat. Steam for 15-20 minutes, until the rice is cooked. The rice will be very sticky.
6. Meanwhile, in a small saucepan, add in coconut milk, sugar, and sea salt. Stir the mixture so that the sugar and salt is dissolved. Bring to a low simmer and remove from heat.
7. When the rice is cooked, carefully remove from the steamer and place into a large glass bowl.
8. Gradually pour in the warmed coconut milk over the rice, and gently mix with a rice paddle. Let the rice absorb most of the coconut milk before adding more coconut milk. It may seem like a lot of milk, but don’t worry, the rice will absorb all of it.
9. Cover the rice with a plate (or plastic wrap). (It’s important to cover it to not let the rice dry up or it will be hard).
10. In the same saucepan, add in the remaining coconut milk, sugar, and salt and bring to a simmer. In a small bowl, combine the cold water with the tapioca starch (or cornstarch) . Stir to dissolve and pour into the coconut milk. Whisk the coconut milk mixture, bring to a simmer and remove from heat.
11. Pour this thickened coconut cream into a separate bowl.
12. To assemble, place a scoop of the sticky rice onto a serving bowl or plate, layer some mangoes on top, and pour the thick coconut cream over top. Garnish with sesame seeds if desired. Enjoy immediately.