Ingredients
Method
Soak and Cook the Sticky Rice
- Begin by rinsing the glutinous rice under cold water until the water runs clear. This removes excess starch and ensures the rice cooks evenly. After rinsing, soak the rice in water for at least 4 hours or overnight for best results.
- When ready to cook, drain the soaked rice and transfer it to a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice over medium heat for 20–25 minutes, or until it becomes tender and translucent. Set the cooked rice aside while preparing the coconut milk sauce.
Prepare the Sweet Coconut Milk Sauce
- In a medium saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over low to medium heat, stirring frequently to dissolve the sugar completely. Do not let it boil, as this could alter the consistency of the sauce. Once the sugar has dissolved, remove the saucepan from the heat.
- Pour about ¾ of the sweetened coconut milk over the warm sticky rice. Use a spoon to gently fold the coconut milk into the rice, ensuring it is evenly absorbed. Cover the rice with a lid or plastic wrap and let it rest for 20–30 minutes. This allows the rice to soak up the flavors and become perfectly sticky.
Make the Topping Sauce
- In a small saucepan, whisk together the coconut milk, cornstarch, and salt. Heat the mixture over low heat, stirring constantly, until it thickens slightly. This topping sauce will add a beautiful, glossy finish to your dessert.
Prepare the Mangoes
- While the rice rests, peel and slice the mangoes into thin, even strips. Choose ripe mangoes for their natural sweetness and vibrant color. Arrange the slices neatly for serving.
Assemble the Dish
- To serve, place a portion of the sticky rice on a plate or shallow bowl. Arrange mango slices alongside the rice for a visually appealing presentation. Drizzle the thickened topping sauce over the rice and sprinkle with toasted sesame seeds or mung beans for added texture and flavor.