Mango sticky rice

55 min · serves 4

The glutinous rice needs at least four hours of soaking before it goes in the steamer, and there is no way around that. The time given here starts after the soak.

Ingredients

• 300 g Glutinous rice
• 250 ml Coconut milk
• 80 g Sugar
• 4 g Salt
• 2 mangoes Ripe mangoes
• 5 g Tapioca starch
• 10 g Toasted sesame seeds
• 2 leaves Pandan leaves

Method

1. Rinse the rice and soak it in cold water for at least 4 hours, ideally overnight, then drain it.
2. Steam the rice with the pandan leaves in a cloth-lined basket for 25 minutes, turning it once halfway through.
3. Warm 180 ml of the coconut milk with 60 g sugar and half the salt, stirring until dissolved and never letting it boil hard.
4. Tip the hot rice into a bowl, pour over the coconut milk, fold it through and cover for 20 minutes until fully absorbed.
5. Cook the remaining coconut milk with the tapioca starch and the rest of the sugar and salt until lightly thickened, then let it cool.
6. Peel the mangoes and slice the flesh 1 cm thick.
7. Spoon the rice onto a plate, lay the mango alongside, spoon the thickened coconut sauce over the rice and finish with sesame seeds.

Mango sticky rice →