Equipment
Ingredients
Sticky Rice
- 250 g glutinous rice, dry
Sweet Coconut Sauce
- 250 ml full-fat coconut milk
- 80 g palm sugar, chopped
- 3 g salt
- 1 pandan leaf, tied in a knot
Salty Coconut Topping
- 120 ml full-fat coconut milk
- 2 g salt
- 5 g rice flour
- 10 ml water
Serving
- 2 ripe mangoes, peeled and sliced
- 15 g crispy yellow mung beans, toasted
Nutrition (per serving)
Method
Rinse the glutinous rice under cold water until the water runs completely clear. Submerge the rice in ample water and soak at room temperature for at least 4 hours, or overnight.
Drain the soaked rice. Line a steamer with damp cheesecloth, place the rice inside, and steam over rolling boiling water at 100°C/212°F for 25 to 30 minutes until the rice is tender and translucent.
While the rice is steaming, combine 250ml coconut milk, palm sugar, 3g salt, and the pandan leaf in a medium saucepan. Simmer gently over medium heat until the sugar dissolves completely.
Transfer the hot steamed rice to a mixing bowl. Immediately pour the hot sweet coconut sauce over the rice and gently fold to combine. Cover the bowl and let it rest for 20 minutes to absorb the liquid.
In a small bowl, mix the rice flour and water to create a smooth slurry.
In a small saucepan, heat the remaining 120ml coconut milk and 2g salt. Whisk in the rice flour slurry and simmer gently until the mixture thickens slightly.
Peel the mangoes and slice the flesh diagonally into bite-sized pieces, taking care to cut around the flat inner pit.
Place a portion of the warm sticky rice on a plate next to the sliced mango. Drizzle the salty coconut topping over the rice and sprinkle with toasted mung beans.
Chef's Notes
- Always use glutinous rice, often sold as sweet rice. Standard short-grain or jasmine rice will not work for this dessert as they lack the necessary amylopectin structure.
- Mixing the hot rice with the warm sauce immediately is critical. If the rice cools down before the sauce is introduced, the starch structure tightens and it will not absorb the coconut milk properly.
- The salty topping is not optional. The deliberate saltiness balances the sweetness of the sugar and the mango, achieving the quintessential Thai flavor harmony.
- Look for Nam Dok Mai or Ataulfo mangoes if available. Their floral sweetness and smooth, fiber-free texture are perfect for complementing the chewiness of the rice.
Storage
Refrigerator: 1 day — Glutinous rice becomes hard when chilled. Best eaten fresh.
Reheating: Microwave the rice briefly with a splash of water to soften if previously refrigerated.
