BETA
Mango Sticky Rice
Sweet glutinous rice steamed until chewy, dressed with warm salted coconut milk and served with ripe mango. The salt in the coconut sauce is what keeps it from tasting flat.
60 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Glutinous rice300 g
- Canned coconut milk300 ml
- Granulated sugar70 g
- Salt0.5 tsp
- Ripe mango2 whole
- Sesame seeds1 tsp
- Water, for the rice500 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Coconut (coconut milk) and sesame (sesame seeds).
Method
Soak the rice
Rinse the glutinous rice in several changes of water until it runs mostly clear. Cover it with the measured water and soak for 30 minutes. Drain well. This is sticky rice, not jasmine; boiling it like ordinary rice makes porridge.
Steam the rice
Line a steamer basket or a metal colander with a clean cloth, or use a dedicated sticky-rice basket if you have one. Spread the rice in an even layer. Set it over a pot of simmering water, not touching the water, cover, and steam for 20 minutes. Flip the mound once halfway through so it cooks evenly. The grains should be translucent and chewy, not chalky in the centre.
Make the coconut sauce
While the rice steams, warm the coconut milk, sugar and salt in a small saucepan over medium-low heat, stirring until the sugar dissolves. Do not boil. Peel the mangoes and slice the cheeks off the pit.
Dress and serve
Tip the hot rice into a bowl and pour over about two-thirds of the warm coconut sauce. Fold gently, cover and rest for 10 minutes so the rice drinks the sauce. Spoon onto plates with the mango, drizzle with the remaining sauce and scatter with sesame seeds. Serve warm.
The sauce should taste a little salty on its own. Without the salt the rice reads as bland sugar. If a grain still has a white core after 20 minutes, steam for 5 minutes more.
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