Mango Sticky Rice
Ingredients
- 250 gsticky rice (soaked 4h)
- 400 mlCoconut milk (canned)
- 100 gpalm sugar (chopped)
- 1 pinchGray sea salt
- 2 pcMango (ripe, peeled and sliced)
- 2 pcpandan leaves (knotted)
- 1 tbspmoong dal (dry toasted)
Method
Warm, glistening rice that sticks to your fingers, bathed in a smooth coconut cream. The mango must be perfectly ripe, its melting flesh contrasting with the crunch of moong dal.
- 1
Wash the glutinous rice in cold water several times until the water runs perfectly clear. Soak for at least 4 hours, ideally overnight, to hydrate the grains to the core.
- 2
Drain the rice and place it in a steamer basket lined with a clean cloth. Cover and steam for 25 to 30 minutes. The rice is ready when it is translucent and there is no hard white spot in the middle of the grain.
- 3
In a saucepan, heat the coconut milk with palm sugar and salt. Add the knotted pandan leaves. Stir until the sugar is dissolved. Do not boil; the cream should just be hot.
- 4
Pour two-thirds of the hot coconut cream over the hot cooked rice in a bowl. Mix gently to avoid crushing the grains. Cover and let rest for 20 minutes: the rice will absorb all the liquid and become shiny.
- 5
Slice the mangoes into thick pieces. Serve the warm rice drizzled with the remaining coconut cream. Sprinkle with toasted moong dal to add a satisfying crunch.
Frequently asked questions
How do you get this dish right?
- The rice should be translucent at the end of cooking, indicating it's cooked through.
- Don't stir the rice too roughly to keep the grains whole and distinct.
- Always use glutinous (sticky) rice; regular Thai jasmine rice will not work for this.
How long does this dish keep?
Consume immediately. Glutinous rice hardens and loses its texture if placed in the refrigerator.
