Ingredients
Check off ingredients as you go
- 200 g (1 cup) glutinous (sticky) rice
- 200 ml (¾ cup + 1 Tbsp) coconut milk
- 60 g (⅓ cup) light brown sugar
- 1/4 tsp salt
- 1 ripe mango
Rinse the sticky rice twice in cold water and soak it in plenty of water overnight, or for at least 4 hours. Then rinse and drain the rice. Steam for 25 to 30 minutes.
While the rice is cooking, heat the coconut milk with the sugar and salt. Stir and take it off the heat as soon as it starts to simmer.
Put the cooked rice in a bowl. Pour in 2/3 of the coconut milk, stirring gently so the rice soaks it up. Don’t pour it all in at once; wait for it to be absorbed. Let it rest until the milk is fully absorbed.
Peel the mango and cut it into slices or cubes, then plate up with a portion of rice and half a mango on each plate. Pour the remaining coconut milk over the sticky rice.
*** Tips ***
- If you can’t find sticky rice and you really want to make this dessert, you can try replacing it with short-grain risotto rice. The result won’t be identical, of course, but it will come close.