Mango Sticky Rice

6 steps. Take it one step at a time.

1. 01

   Wash the glutinous rice under cold water

   Wash the glutinous rice under cold water until the water runs clear. Soak the rice in plenty of water for at least 3 hours, or ideally overnight.

   3 hr
2. 02

   Drain the rice and steam it

   Drain the rice and steam it in a cheesecloth-lined steamer over boiling water for 25-30 minutes, or until tender and translucent.

   30 min
3. 03

   Combine 200ml of coconut milk, 100g of sugar, 1/2 tsp of salt

   While rice is steaming, combine 200ml (3/4 cup) of coconut milk, 100g (1/2 cup) of sugar, 1/2 tsp of salt, and the knotted pandan leaf in a saucepan over medium heat. Stir until the sugar is dissolved and the mixture is hot, but do not let it boil. Remove the pandan leaf.

   5 min
4. 04

   Place the hot steamed rice

   Place the hot steamed rice in a bowl and pour the warm coconut syrup over it. Stir gently, then cover and let it sit for 20 minutes to absorb the liquid.

   20 min
5. 05

   For the topping sauce

   For the topping sauce, combine the remaining 100ml (1/2 cup) coconut milk, 1 tbsp sugar, 1/4 tsp salt, and rice flour in a small saucepan. Heat over low-medium heat, stirring constantly until the sauce thickens slightly. Set aside to cool.

   5 min
6. 06

   Peel and slice the mangoes

   Peel and slice the mangoes into bite-sized pieces or halves. Plate a portion of the sticky rice next to the mango slices. Drizzle with the salty coconut sauce and sprinkle with toasted mung beans.