A classic Thai dessert made with warm coconut sticky rice and fresh juicy mango.
Serving: 4Difficulty: Easy
1 cup glutinous rice, soaked
1 can coconut milk
¼ cup sugar
1 pandan leaf (optional)
a pinch of salt
¼ tsp corn starch
1 tsp room temperature water
2 mangoes, diagonally sliced
toasted sesame seeds (optional)
Rinse and wash the rice a couple times until water is clear. Soak it in water for 4 hours and then drain rice using a fine-meshed.
Set steaming rack inside of wok and fill with water almost up to height of rack. Cover and bring the water to a boil over high heat.
To steam the rice, add the rice into a bowl. Place the rice in a steamer. Cover and steam the glutinous rice over medium high heat for 15 minutes and then steam for another 15 minutes on medium low heat.
To make the sauce, In a small sauce pan, add coconut milk, sugar, salt and pandan leaf and bring to a gentle boil and stir to dissolve the sugar. Taste it and add more sweetener if needed. Remove from heat and keep mixture warm.
Once the sticky rice is cooked, carefully remove the sticky rice from the steamer. Add ½ cup coconut milk to the rice, mix it in and cover for 25 minutes until coconut milk mixture is absorbed. After 25 minutes, fluff the rice again.
To thicken the remaining coconut milk over low heat, whisk cornstarch slurry into coconut milk and simmer until the mixture is thick and creamy, stirring constantly, about 2 minutes. Set aside and keep it warm.
Peel and slice the mango diagonally into thick slices.
To serve, arrange the mango slices and sticky rice on a serving plate. Drizzle some sauce over the rice and sprinkle with toasted sesame seeds.
Whisk corn starch in room temperature water to dissolve. Mixing before you add to the sauce will keep the sauce from getting lumpy.
If you don't finish the sticky rice, you can store the sticky rice and sauce separately in containers and reheat before eating.