Mango Sticky Rice

Ingredients

• 300 gglutinous rice
• 400 mlcoconut milk
• 100 gpalm sugar
• 2ripe mangoes
• toasted sesame — optional
• pinchfine sea salt

Method

1. Begin by rinsing 300 g of glutinous rice under cold water until the water runs clear. This removes excess starch and ensures the rice cooks evenly. Once rinsed, soak the rice in water for at least 4 hours or overnight to soften the grains.
2. Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam the rice over medium heat for about 30-40 minutes, or until the grains are tender and translucent. The rice should be sticky but not mushy, indicating it is perfectly cooked.
3. While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine 400 ml of coconut milk, 100 g of palm sugar, and a pinch of fine sea salt. Heat over low to medium heat, stirring continuously until the sugar dissolves completely and the mixture is smooth. The sauce should not boil, as this can cause the coconut milk to separate.
4. Once the rice is cooked, transfer it to a large bowl. Gradually pour about three-quarters of the coconut sauce over the hot rice, gently folding it in with a spatula. Cover the bowl with a lid or plastic wrap and let it sit for 20-30 minutes, allowing the rice to absorb the sauce fully. The rice should be glossy and fragrant with coconut aroma.
5. While the rice is resting, peel and slice 2 ripe mangoes into thin, even pieces. The mango should be ripe and juicy, providing a sweet contrast to the creamy rice.
6. To serve, place a portion of the coconut-infused sticky rice on a plate. Arrange mango slices alongside the rice, and drizzle the remaining coconut sauce over the top. Sprinkle with toasted sesame seeds for added texture and flavor. Serve at room temperature, allowing the flavors to meld together beautifully.