Ingredients:

  • 1 ½ cups (300g) glutinous rice (sweet rice, also known as sticky rice)
  • 1 ½ cups (360ml) water
  • ½ teaspoon (3g) salt
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon (1g) salt
  • 1 tablespoon (15ml) cornstarch, mixed with 2 tablespoons (30ml) cold water (for thickening)
  • 2 ripe mangoes, peeled and sliced
  • 2 tablespoons toasted sesame seeds (optional, for garnish)

Instructions:

  1. Soak the glutinous rice in water for at least 30 minutes (or up to several hours). Drain well.
  2. Steam the rice in a steamer basket lined with cheesecloth for about 20-25 minutes, or until tender and translucent. Alternatively, use a rice cooker with the appropriate settings.
  3. In a small saucepan, combine coconut milk, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  4. Add the cornstarch slurry to the sauce and cook, stirring constantly, until the sauce thickens slightly (about 1-2 minutes). Remove from heat.
  5. While the rice is still hot, gently fold in about ¾ of the coconut sauce, reserving the rest for drizzling. Mix well until the rice is evenly coated and absorbs the sauce.
  6. Divide the sticky rice among serving bowls. Arrange sliced mangoes alongside the rice. Drizzle with the remaining coconut sauce.
  7. Sprinkle with toasted sesame seeds for added flavour and texture.