There are three main components to mango sticky rice: ripe mangoes, chewy sticky rice, and a sweet-and-salty coconut sauce. The mango is fanned out across sticky rice flavoured with some of the coconut sauce. The remaining coconut sauce is then thickened with a bit of flour and poured on top of the dessert right before serving.
Makes 2
Ingredients
2/3cup glutinous/sticky rice
2/3cupfull-fat coconut milk
2tbspgranulated sugar
1/4tspvanilla
1/4tspsalt
1tsp cornstarch
1large mango , peeled, cut into slices
Instructions
In a large bowl, wash sticky rice in cold water until the water runs clear.
Soak washed rice in cold water for 4 hours.
Line a large steamer basket with a damp cloth. Transfer soaked rice to the lined steamer basket, evenly distributing the rice across the surface. Lay the edges of the damp cloth on top of the rice and place the lid on the steamer basket.
Steam the rice over medium heat for 40 minutes, until the sticky rice is fully cooked.
At the 30 minute mark, start making the coconut sauce.
In a small pot over low heat, combine coconut milk, sugar, vanilla, and salt. Bring mixture to a light simmer, stirring the mixture until all the sugar has dissolved. Remove from heat.
Once sticky rice is ready, transfer rice from steamer to a large bowl. Add half of the coconut milk mixture to the rice and stir. Let the rice absorb the coconut milk for 20 minutes, covered.
Return the remaining coconut milk mixture to the stove and add cornstarch to the sauce. Over low heat, stir the mixture until the cornstarch is mixed in and starts to thicken, about 1 - 2 minutes. Remove from heat. The mixture will thicken more as it cools.
Transfer rice to a small bowl and flip over onto a serving plate. Transfer cut mango on top of the rice. Pour coconut sauce on top of the dessert and top with black sesame seeds. Enjoy immediately. (This is plated to be shared, or you can plate it as two separate portions)