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2 mangoes, peeled and sliced
crispy fried mung beans or sesame seeds to serve (optional)
Sticky rice:
2 cup glutinous rice*
½ cup coconut milk
2½ tbsp white sugar
½ tsp sea salt
Coconut sauce:
½ cup coconut milk
4 tsp white sugar
¼ tsp sea salt
1½ tbsp rice flour
Place the glutinous rice in a bowl, cover with plenty of water and set aside to soak overnight.
To cook the sticky rice, fill a wok about one-quarter full with water and bring to a simmer. Line the base of a large bamboo steamer with cheesecloth or a light tea towel. Drain the sticky rice and pile it onto the cheesecloth and cover with edges of cheesecloth. Cover with bamboo steamer lid. Steam for 30 minutes or until tender.
In a separate large bowl, whisk together the remaining ingredients for the sticky rice…the coconut milk, sugar and salt. Once the sticky rice is cooked, transfer the warm rice immediately into the coconut milk mixture. Stir until well combined. Cover and rest for at least 1 hour.
For the coconut sauce, combine the coconut milk, sugar, salt and rice flour in a saucepan over medium heat. Cook, stirring, over medium heat for 3-5 minutes until thickened slightly.
To serve, divide mango slices between 4 serving plates. Serve with sticky rice and coconut sauce. Sprinkle with mung beans or sesame seeds if using.
Perfect!
This recipe is delicious! I’m a bad cook but the recipe was so clear I couldn’t mess it up. And tasted so good!