Mango Sticky Rice

Soak the glutinous rice in water for at least four hours or overnight. This greatly cuts down steaming time.

After soaking, place enough water in a pot to boil on a steamer. Place all your rice in the steamer and cook for 20 minutes.

Fluff the rice with a fork and check for doneness. The rice should be very sticky (almost like a glue-like texture) and have a bite when you chew. It should be evenly cooked with no dry grains.

While your rice is steaming, combine the coconut cream, sugar, and salt in a saucepan over medium heat. Continuously stir so that all the sugar and salt granules melt in the coconut cream. Cook for about two to three minutes until it slightly thickens.

Reserve about ¼ of this mixture in a mixing bowl. When your rice is done steaming, add the rice into this mixing bowl to sweeten the rice. Cover the mixing bowl with a cloth and let rest for ten to 15 minutes to allow the rice to soak.

Continue to cook the rest of the sauce for five to eight minutes on medium-low heat until it thickens. The consistency should be similar to maple syrup. If you use your spoon to draw a line in your saucepan, the coconut sauce shouldn’t move much. Once it’s done, move your sauce to a container.

Toasted sesame or mung beans: on a pan over medium heat, heat the sesame for about one to four minutes or the mung beans for about two minutes. Continuously stir or toss them in the pan so they toast evenly and depending on your stove’s medium setting they might be done very quickly. Once they begin to turn golden and you smell their nutty aroma, remove them from heat and transfer to a container or small bowl.

Cut your mango in slices or cubes and set on your plate.

Add your soaked and sweetened sticky rice on the plate and drizzle the coconut sauce on top.

If you want additional texture, sprinkle toasted sesame seeds or toasted mung beans on top and enjoy!