Ingredients:

  • 1 ½ cups glutinous rice (sweet rice) (300g)
  • 1 ½ cups water, for soaking (360ml)
  • 1 (13.5 oz) can full-fat coconut milk (400ml), divided
  • ½ cup granulated sugar (100g)
  • ½ teaspoon salt (2.5g)
  • ½ cup full-fat coconut milk (120ml)
  • 2 tablespoons granulated sugar (25g)
  • ⅛ teaspoon salt (a pinch) (0.6g)
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water (15g cornstarch, 30ml water)
  • 2 ripe mangoes, peeled and sliced
  • Sesame seeds, toasted (optional)

Instructions:

  1. Rinse the glutinous rice until the water runs clear. Place in a large bowl and cover with 1 ½ cups of water. Soak for at least 4 hours, or preferably overnight.
  2. Drain the rice thoroughly. Line a steamer basket with cheesecloth or parchment paper. Spread the rice evenly in the basket. Steam over medium heat for 30-40 minutes, or until the rice is tender and translucent. Check water levels in the steaming pot periodically and replenish as needed.
  3. While the rice is steaming, in a saucepan, combine ¾ cup of the coconut milk, sugar, and salt. Heat over medium-low heat, stirring until the sugar and salt are dissolved. Do not boil.
  4. Once the rice is cooked, remove it from the steamer and place it in a large bowl. Pour the warm coconut milk mixture over the rice and gently stir to combine. Cover and let sit for 15-20 minutes, allowing the rice to absorb the liquid.
  5. In a small saucepan, combine the remaining ½ cup of coconut milk, sugar, and salt. Heat over medium-low heat, stirring until the sugar is dissolved. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly. Remove from heat.
  6. Spoon the sticky rice onto serving plates. Top with sliced mangoes. Drizzle generously with the coconut cream sauce. Sprinkle with toasted sesame seeds (optional). Serve immediately or at room temperature.