Back to 4 servings 1 cup glutinous (sticky) rice, about 200 g, uncooked; not regular or basmati rice 1 cup full-fat coconut milk, about 250 ml, divided 0.25 cup sugar, about 50 g 0.5 tsp salt, divided 0.75 cup full-fat coconut milk, about 180 ml 2 tbsp sugar 0.25 tsp salt 1 tsp cornstarch, mixed with 1 tbsp water to a slurry 2 ripe mangoes, sweet, silky variety such as Nam Dok Mai if available; peeled and sliced 1 tbsp toasted sesame seeds or fried split mung beans, optional, for topping
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1 Step 1: Rinse the sticky rice in several changes of water, rubbing the grains, until the water runs almost clear. Cover with fresh water and soak overnight, or at least 8 hours, then drain.2 Step 2: Line a steamer basket with cheesecloth or parchment, spread the drained rice on it, and steam over boiling water, covered, for 20 to 30 minutes until tender and slightly translucent but still chewy.3 Step 3: Warm the 1 cup coconut milk with the 1/4 cup sugar and 1/4 teaspoon salt over medium-low heat, stirring until the sugar dissolves. Do not let it boil hard.4 Step 4: Transfer the hot steamed rice to a bowl, pour the sweet coconut milk over it, and stir gently. Cover and let it sit for 30 minutes so the rice absorbs the liquid.5 Step 5: For the salty sauce, warm the 3/4 cup coconut milk with 2 tablespoons sugar and 1/4 teaspoon salt over low heat until it just steams. Stir in the cornstarch slurry and simmer 2 to 3 minutes until lightly thickened and coats the back of a spoon.6 Step 6: Peel the mangoes and slice the flesh off the stone into bite-size pieces.7 Step 7: Serve a portion of sticky rice with mango slices alongside, drizzle with the warm salty coconut sauce, and sprinkle with toasted sesame seeds or fried mung beans if using.getsaucepan.com/r/0286981e-58d1-56a5-b81b-8132f5908782
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