Rice-cooker Mango Sticky Rice | Marion's Kitchen

Place the glutinous sticky rice in a bowl, cover with plenty of water and set aside to soak overnight.

The next day, set a colander or sieve over a bowl or sink and line with cheesecloth. Pour the sticky rice and water into the cheesecloth so that just the rice remains in the cheesecloth. Discard the water. Pick up the cheese cloth, carefully cradling the rice, and transfer into the steamer basket of the rice cooker (you’ll need to make sure there’s water at the base of your rice cooker for the steaming magic to happen, btw). Select the Steam function and 1 hour cook time and press Start.

Meanwhile, in a separate large bowl, whisk together the ½ cup coconut milk, sugar and salt. Set aside for later.

Once the sticky rice is cooked, scoop it out of the cheesecloth and immediately into the coconut milk mixture while the rice is still hot. Stir until well combined. Cover and rest for around 60 minutes. The rice will soak up the sweet coconut mixture as it cools.

For the salted coconut sauce, place the rice flour into a small bowl, add a little of the coconut milk and stir. You want a smooth consistency that’s slightly runnier than a paste here.

Using your multifunction rice cooker (or a saucepan), add the remaining coconut milk to the standard basket (not the steaming one… otherwise it’ll run out all the holes!), plus the sugar and salt. Heat it up using the SOUP function and cook, stirring, for 2 minutes or until the sugar dissolves. Next, add the rice flour paste and stir through. Gently heat for 2 minutes or until the sauce starts to bubble and has thickened slightly. Transfer the sauce to a serving jug.

To serve, place a mound of sticky rice on serving plates. Top with mango slices and drizzle with the salted coconut sauce. Scatter crispy mung beans on top, if using (see Notes).