Mango Sticky Rice

Por The Cooking Foodie · 120 min

Ingredientes

Modo de preparo

1. Rinse the sticky rice in cold water until the water runs clear, then soak it in water for at least 3 to 4 hours, preferably overnight. Rinse again if the soaking water is still cloudy.
2. Drain the rice well. Line a steamer basket with cheesecloth or a clean towel, spread the rice in it, cover and steam for 20 to 25 minutes until tender and slightly translucent. Without a steamer, set a lined metal sieve over simmering water, keeping the rice off the water, and steam the same way.
3. Heat the coconut milk, sugar, salt and pandan leaf (if using) in a saucepan over medium-low heat, stirring until the sugar dissolves.
4. Remove the pandan leaf. Pour about two-thirds of the warm coconut sauce over the hot rice and mix gently until coated. Cover and let it sit for 20 to 30 minutes until the rice is glossy and creamy.
5. Mix 1 teaspoon cornstarch (or rice flour) with 1 tablespoon water. Stir this slurry into the remaining coconut sauce and heat gently, stirring constantly, until slightly thickened and it coats the back of a spoon. Add a splash of coconut milk or water if it gets too thick.
6. Slice the mangoes thinly. Place rice on a plate, arrange the mango beside it, spoon the thickened sauce over the rice and sprinkle with toasted mung beans or sesame seeds if using.

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