Mango Sticky Rice

Method

1. 01

   Soak the glutinous rice

   Rinse rice in three changes of cool water until the runoff is only lightly cloudy. Cover with 600 ml cool water and soak 6–8 hours at room temperature, or refrigerate 12 hours; drain 20 minutes before steaming.

   

2. 02

   Prepare the steamer bed

   Line a steamer basket with damp muslin, spread drained rice in a 2 cm even layer, and poke five steam holes through the rice. Bring 5 cm water to a full boil below without letting it touch the cloth.

   

3. 03

   Steam until translucent and chewy

   Cover and steam over steady high steam for 20 minutes. Lift the cloth to turn the rice, re-form the layer and holes, then steam 10–15 minutes more until every grain is translucent, tender, and chewy with no chalky centre.

   

4. 04

   Warm the coconut soaking syrup

   While rice steams, combine 350 ml coconut milk, sugar, and 5 g salt over low heat. Stir 4–5 minutes only until fully dissolved and steaming; keep below a boil so the coconut milk stays smooth.

   

5. 05

   Let hot rice absorb syrup

   Put hot steamed rice in a heatproof bowl and immediately pour over all warm syrup. Fold gently 10 times, cover tightly, and rest 20 minutes; turn once, cover again, and rest 20 minutes until the liquid is absorbed.

   

6. 06

   Cook the thick coconut topping

   Whisk rice flour with 45 ml water until smooth. Add remaining 150 ml coconut milk and 3 g salt, heat over medium-low, and whisk 3–4 minutes until it coats a spoon; do not boil hard.

   

7. 07

   Cut mango at the last moment

   When rice has absorbed the syrup, peel mangoes and cut each cheek into 8 mm slices. Keep pieces intact and use immediately; discard fruit that smells fermented or has translucent watery flesh.

   

8. 08

   Plate warm rice and cool mango

   Divide warm sticky rice into six 130 g mounds, arrange 150 g mango beside each, spoon 25 ml coconut topping over the rice only, and scatter toasted mung beans. Serve within 30 minutes.