Mango Sticky Rice

Ingredients

• 1.5 cups Glutinous Rice (Sweet Rice)
• 1.5 cans (13.5 oz each) Full-Fat Coconut Milk
• 1/2 cup Granulated Sugar
• 1/4 teaspoon Pinch of Salt
• 2 large Ripe Mangoes
• 1 tablespoon Tapioca Starch
• 2 tablespoons Water
• 1 tablespoon Sesame Seeds (for garnish, optional)
• 1 tablespoon Coconut Flakes (for garnish, optional)

Instructions

1. 1

   Rinse the glutinous rice in a fine-mesh sieve under cold water until the water runs clear. Soak the rice in a bowl of water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice thoroughly. Steam the rice in a steamer lined with parchment paper or cheesecloth for about 20-25 minutes, or until it is tender and translucent. Check occasionally to make sure there is enough water in the steamer.

3. 3

   While the rice is steaming, prepare the coconut milk sauce. In a saucepan, combine 1 can of coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is heated through but not boiling.

4. 4

   In a small bowl, whisk together the tapioca starch and water to form a slurry. Gradually add the slurry to the coconut milk sauce, stirring constantly, until the sauce thickens slightly. Remove from heat.

5. 5

   Once the rice is cooked, transfer it to a bowl. Pour about 3/4 of the warm coconut milk sauce over the rice and stir gently to combine. Let the rice sit for 15-20 minutes to absorb the sauce.

6. 6

   Peel and slice the mangoes. Divide the sticky rice among serving plates. Arrange the mango slices next to the rice. Drizzle the remaining coconut milk sauce over the mangoes and rice.

7. 7

   Garnish with sesame seeds and coconut flakes (if using) before serving.

8. 8

   Serve immediately or at room temperature.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.