Thai Sweet Coconut Sticky Rice with Ripe Mango

What you need

• 200 g (1 cup) glutinous rice, also sold as sweet or sticky rice
• 240 ml (1 cup) coconut milk, for the rice
• 100 g (1/2 cup) granulated sugar
• 1/4 tsp salt, for the rice
• 2 pandan leaves, tied in a knot, optional
• 180 ml (3/4 cup) coconut milk, for the topping
• 1/4 tsp salt, for the topping
• 1 tsp cornstarch
• 1 tbsp water
• 2 ripe mangoes, sweet yellow variety
• 1 tsp toasted sesame seeds, or fried split mung beans

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs clear, then cover with plenty of water and soak for at least 4 hours or overnight.

2. 2

   Drain the rice and spread it in a steamer basket lined with muslin or parchment.

3. 3

   Steam over boiling water, covered, until the grains are tender and translucent, 25-30 min.

4. 4

   Meanwhile, warm the coconut milk for the rice with the sugar, salt for the rice and pandan leaves over medium-low heat. Stir until the sugar dissolves and it just reaches a simmer, then turn off the heat.

5. 5

   Tip the hot rice into a bowl, remove the pandan leaves and pour the sweet coconut milk over it. Stir gently to coat.

6. 6

   Cover the bowl and let the rice soak up the liquid until glossy and plump, 20-30 min.

7. 7

   For the topping, mix the cornstarch with the water.

8. 8

   Heat the coconut milk for the topping with its salt over medium heat. Stir in the cornstarch mixture and cook, stirring, until lightly thickened, 1-2 min. Let it cool.

9. 9

   Slice the two cheeks off each of the mangoes close to the stone, peel them and cut into thick slices.

10. 10

    Mound the rice on plates next to the mango slices.

11. 11

    Spoon the salty coconut topping over the rice and finish with the sesame seeds.

Imported from cookingwithnart.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.