Classic Thai Mango Sticky Rice

Place the glutinous rice in a fine mesh sieve or bowl and rinse under cold running water, agitating the grains with your hands. Repeat until the water runs completely clear to remove excess surface starch.

Transfer the rinsed rice to a bowl, cover completely with cold water, and allow to soak at room temperature. This hydrates the grains so they steam evenly.

Drain the rice thoroughly. Line a steamer with a damp cheesecloth, place the rice evenly on the cloth, and steam over rapidly boiling water until the rice is tender, translucent, and chewy.

While the rice is in its final 5 minutes of steaming, prepare the sweet coconut cream. In a medium saucepan, combine 200ml coconut milk, sugar, and 3g salt. Heat gently over medium-low heat until the sugar entirely dissolves. Do not let the mixture come to a boil.

Transfer the hot steamed rice into a mixing bowl with a lid. Immediately pour the hot sweet coconut cream over the rice. Fold gently to combine, then cover the bowl tight and let it sit undisturbed to absorb the liquid.

To make the salty sauce, mix the cold water and cornstarch in a small cup. In a clean saucepan, gently heat the remaining 60ml coconut milk and 2g salt. Whisk in the cornstarch slurry and simmer until the sauce thickens slightly.

Peel the mangoes and slice the flesh away from the flat central pit. Cut the halves crosswise into thick, neat wedges.

Divide the warm, sweet sticky rice among serving plates. Arrange the mango wedges elegantly beside the rice. Drizzle the salty coconut sauce heavily over the rice and garnish with the toasted mung beans.