Mango Sticky Rice With Salted Coconut Cream

How to Make Mango Sticky Rice With Salted Coconut Cream

Total time: 45 min · Yields 4 servings

1. 1

   Steam the Rice

   Drain the soaked rice and place it in a steamer basket lined with cheesecloth. Steam over boiling water for 20 to 25 minutes until the grains are translucent and tender throughout.

2. 2

   Prepare the Infusion Milk

   While the rice steams, combine 200 ml coconut milk, 100 g sugar, salt, and pandan leaves in a small saucepan over medium-low heat. Stir until the sugar is dissolved but do not let it boil.

3. 3

   Season the Hot Rice

   Transfer the hot steamed rice into a glass bowl. Pour the coconut milk mixture over the rice and stir gently. Cover tightly with a lid or plastic wrap and let it sit for 20 to 30 minutes to absorb the liquid.

4. 4

   Prepare the Salted Sauce

   In a clean saucepan, whisk 100 ml coconut milk, 1 tbsp sugar, 1/4 tsp salt, and the rice flour. Simmer over low heat for 2 to 3 minutes until thickened to a coating consistency.

5. 5

   Slice the Mangoes

   Peel the mangoes and slice the cheeks away from the pit. Cut into thin uniform slices or large cubes depending on your plating preference.

6. 6

   Assemble and Plate

   Scoop a portion of the infused sticky rice onto a plate. Arrange mango slices alongside, drizzle generously with the salted coconut sauce, and sprinkle with toasted mung beans.