Mango Sticky Rice

Thai mango sticky rice with coconut-sweetened glutinous rice and ripe mango.

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The rice is steamed rather than boiled, then absorbs sweet coconut cream while still hot so it becomes glossy and tender.

Ingredients

• 300 g Thai glutinous rice (soaked at least 4 hours)
• 400 ml coconut milk
• 100 g caster sugar
• 0.75 tsp fine salt
• 2 ripe mangoes (sliced)
• 1 tsp cornstarch
• 1 tbsp water
• 1 tbsp toasted sesame seeds (optional)

Step-by-step method

1. Drain the soaked rice thoroughly and place it in a steamer lined with muslin or baking paper with holes.
2. Steam over simmering water for 20–25 minutes, turning the rice once halfway through, until the grains are tender and translucent.
3. Meanwhile, warm 300 ml coconut milk with 80 g sugar and ½ teaspoon salt until the sugar dissolves. Do not boil vigorously.
4. Transfer the hot steamed rice to a bowl and immediately pour over the sweet coconut mixture. Stir gently, cover and rest for 20 minutes so the rice absorbs the liquid.
5. For the topping sauce, warm the remaining coconut milk with the remaining sugar and salt. Stir in the cornstarch mixed with water and simmer for 30 seconds until lightly thickened.
6. Divide the sticky rice between plates and arrange the sliced mango alongside.
7. Spoon over the coconut topping and finish with sesame seeds if using. Serve warm or at room temperature.