芒果糯米飯Mango Sticky Rice

Prep 10 min·Cook 35 min·Rest 4 h

1. 1You're here
   Step 1.

   Rinse the rice until the water runs clear, then soak in cold water for at least 4 hours or overnight.

   250 g Thai glutinous (sticky) rice

   Wok-chan's tip鑊仔貼士

   Soaking is essential: unsoaked sticky rice steams unevenly and stays hard in the middle.
2. 2
   Step 2.

   Drain the rice and spread it in a steamer lined with muslin or baking paper with holes poked in it. Steam over boiling water for 25–30 minutes, with the pandan on top, until translucent and tender.

   250 g Thai glutinous (sticky) rice2 Pandan leaves, knotted

   28 minSteam
3. 3
   Step 3.

   Meanwhile, heat the 250 ml coconut milk with the sugar and salt, stirring, until dissolved. Do not boil.

   250 ml Full-fat coconut milk70 g Sugar½ tsp Salt

4. 4
   Step 4.

   Tip the hot rice into a bowl, pour over the warm coconut milk and stir gently. Cover and leave for 20–30 minutes to soak it all up.

   250 g Thai glutinous (sticky) rice250 ml Full-fat coconut milk

   25 min

   Wok-chan's tip鑊仔貼士

   It looks too wet at first; trust it. The rice becomes glossy and rich.
5. 5
   Step 5.

   For the topping, whisk the rice flour into the 150 ml coconut milk with the sugar and salt, then simmer for 2 minutes, stirring, until it thickens slightly.

   150 ml Full-fat coconut milk (the thick part)1 tsp Rice flour (or cornflour)1 tbsp Sugar¼ tsp Salt

   2 minSauce making / reducing
6. 6
   Step 6.

   Peel the mangoes and slice the cheeks thickly.

   2 Ripe mangoes

7. 7
   Step 7.

   Serve a mound of rice with the mango alongside, spoon over the coconut sauce and scatter with sesame seeds.

   250 g Thai glutinous (sticky) rice2 Ripe mangoes150 ml Full-fat coconut milk (the thick part)1 tbsp Toasted sesame seeds or crispy mung beans, to finish