Mango Sticky Rice
Sweet glutinous rice infused with coconut milk served with ripe mango slices.
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Ingredients
- 1 1/2 cups Glutinous rice (sweet rice)
- 2 cups Water
- 1 1/2 cups Full-fat coconut milk
- 1/2 cups Granulated sugar
- 1/2 teaspoons Salt
- 3 large Ripe mangoes, peeled and sliced
- 1 tablespoon Toasted mung beans or sesame seeds(optional)
- 1 teaspoon Cornstarch
- 1 leaf Pandan leaf (optional)(optional)
Instructions
- 1
Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- 2
Drain the rice and steam it in a steamer basket over boiling water for 20-25 minutes until tender and translucent.
- 3
While the rice steams, combine 1 cup of coconut milk, sugar, salt, and the pandan leaf in a small saucepan over medium heat.
- 4
Stir the coconut mixture until the sugar is completely dissolved and it just begins to simmer, then remove from heat.
- 5
Place the cooked hot rice in a bowl and pour the coconut mixture over it; stir gently, cover, and let it sit for 30 minutes to absorb the liquid.
- 6
Prepare the topping sauce by mixing the remaining 0.5 cup of coconut milk with cornstarch in a small pan, heating until thickened.
- 7
Slice the fresh mangoes into thin wedges and arrange them on serving plates alongside a generous scoop of the coconut rice.
- 8
Drizzle the thickened coconut sauce over the rice and mangoes, then garnish with toasted mung beans or sesame seeds.
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