Mango Sticky Rice

Ingredients

Rice

• 300 g Thai glutinous (or sticky rice)
• Cold water (for soaking)

Sweet coconut sauce (for soaking the rice)

• 400 ml coconut milk
• 100 g palm sugar (chopped fine; or 80 g caster sugar)
• ¾ teaspoon salt (not optional - the salt-sweet balance is the dish)
• 1 pandan leaf, tied in a knot (optional but traditional; sold frozen at Thai shops)

Plain coconut cream (for drizzling at the end)

• 100 ml coconut cream (the thick layer from the top of a tin of coconut milk)
• ¼ teaspoon salt
• 2 teaspoons rice flour (helps it thicken slightly without sugar)

To finish

• 2 ripe mangoes (large, Nam Dok Mai or any sweet ripe variety - Ataulfo / honey mangoes work well; about 600 g total)
• 2 tablespoons toasted sesame seeds (white, black, or a mix)
• 2 tablespoons toasted mung beans (optional but traditional - crispy / nutty)

Method

Stage 1 - Soak the rice

1. Place sticky rice in a deep bowl.
2. Cover with cold water by 5 cm.
3. Soak overnight (or at least 6 hours). The grains should be crushable between fingers.

Stage 2 - Toast the mung beans (if using)

1. Place mung beans in a dry frying pan.
2. Toast over medium heat, shaking, for 3-4 minutes until golden brown and fragrant.
3. Tip onto a plate to cool.

Stage 3 - Steam the rice

1. Drain the soaked rice.
2. Line a bamboo steamer or sieve with damp muslin (or banana leaves).
3. Mound the rice on the muslin.
4. Place over a pan of boiling water (water must not touch the rice).
5. Cover; steam over medium heat for 20-25 minutes. At the 15-minute mark, flip the rice (lift it as a single mass via the muslin) so the bottom layer steams from above.
6. The rice is done when fully tender, slightly translucent, and chewy.

Stage 4 - Sweet coconut sauce

1. In a saucepan, combine coconut milk, palm sugar, salt and pandan leaf.
2. Heat over medium-low, stirring, until the sugar dissolves - about 4-5 minutes.
3. Don't boil hard; gentle warmth is enough. The sauce should be slightly thinner than double cream.
4. Discard the pandan leaf.

Stage 5 - Combine rice and sauce

1. Transfer the freshly steamed rice to a wide bowl.
2. Pour about three-quarters of the warm sweet sauce over the rice.
3. Stir gently with a wooden spoon to coat every grain.
4. Cover the bowl; let rest 15 minutes - the rice absorbs the sauce and becomes glossy and pliable.

Stage 6 - Plain coconut cream

1. While the rice rests, whisk the 100 ml coconut cream with ¼ teaspoon salt and 2 teaspoons rice flour in a small saucepan.
2. Heat over low heat, whisking, for 2-3 minutes until just slightly thickened. Don't boil.
3. Reserve.

Stage 7 - Slice the mango

1. Stand the mango on its narrow side; with a sharp knife, cut down either side of the flat stone to release the two "cheeks".
2. Trim the skin off each cheek.
3. Slice each cheek into thin slabs (about 5 mm thick) or large dice.

Stage 8 - Plate

1. Spoon a mound of coconut-soaked rice in the centre of each plate (about ½ cup per serving).
2. Fan mango slices alongside.
3. Drizzle the rice with the plain coconut cream - about 2 tablespoons per plate.
4. Drizzle the remaining sweet sauce over (it'll pool slightly around the rice - that's fine).
5. Scatter toasted sesame seeds and toasted mung beans.

Stage 9 - Serve

1. Eat while the rice is still slightly warm and the mango is cool. The temperature contrast is part of the dish.