Thai Mango Sticky Rice

Ingredients

Sticky rice:

• 1 cup Jasmine rice
• Water for soaking and steaming

Coconut sauce:

• 1 cup coconut milk
• ¼ cup sugar
• ¼ tsp salt

Thick pouring sauce (optional):

• ½ cup coconut milk
• 1 tbsp sugar
• 1 tsp rice flour (or cornstarch)
• Pinch of salt

To serve:

• 2 ripe mangoes, peeled and sliced

Method

1. Soak the rice:
   • Rinse the rice until the water runs clear.
   • Soak it in water for at least 4 hours or overnight.
2. Steam the rice:
   • Drain the soaked rice and steam it in a bamboo or mesh steamer for about 20–30 minutes until tender.
3. Make the coconut sauce:
   • In a saucepan, combine 1 cup coconut milk, sugar, and salt.
   • Heat gently until sugar dissolves. Do not boil.
   • Pour this warm sauce over the steamed sticky rice and mix well.
   • Let it sit for 10–15 minutes to absorb.
4. Make the thick pouring sauce (optional):
   • Mix coconut milk, sugar, salt, and rice flour in a pan.
   • Heat and stir until thickened.
5. Serve:
   • Plate the sticky rice with mango slices.
   • Drizzle with the thick sauce and sprinkle with toasted sesame seeds or mung beans if desired.