Ingredients:

  • 400g Thai glutinous rice
  • 4 cups water
  • 240ml full-fat coconut milk
  • 100g granulated sugar
  • 3g fine sea salt
  • 5cm pandan leaf
  • 680g ripe mangoes
  • 20g toasted yellow mung beans
  • 15ml thick coconut cream

Instructions:

  1. Rinse the Thai glutinous rice in a bowl of cold water, swirling and draining 4-5 times until the water runs clear to remove excess surface starch.
  2. Soak the rice in fresh water for at least 4 hours (or overnight).
  3. Drain the soaked rice and place it in a bamboo steamer. Steam over boiling water for 20-25 minutes, gently fluffing the rice with a fork every 10 minutes until grains are translucent and tender.
  4. While the rice steams, simmer the coconut milk, sugar, salt, and pandan leaf in a saucepan over medium heat until the sugar dissolves; do not let it boil vigorously.
  5. Pour the hot coconut mixture into the hot steamed rice, folding gently to combine, and let it rest to allow the rice to absorb the cream.
  6. Serve the sticky rice with sliced ripe mangoes, drizzled with reserved thick coconut cream and topped with toasted yellow mung beans.