Ingredients

Check off ingredients as you go

• 200g (1 cup) glutinous rice
• 200ml (¾ cup) coconut milk
• 60g (⅓ cup) brown sugar
• ¼ teaspoon salt
• 1 ripe mango

If you change the number of serving, consider adjusting cooking times!

1. Rinse the glutinous rice twice in cold water and soak overnight or for at least 4 hours in plenty of water. After soaking, rinse and drain the sticky rice. Steam for 25 to 30 minutes.

2. While the rice is cooking, heat the coconut milk with the sugar and salt. Stir the mixture and remove from heat as soon as it starts to simmer.

3. Transfer the cooked rice to a mixing bowl. Pour in two-thirds of the coconut milk, stirring gently so the rice absorbs it. Don’t pour it all at once—wait for absorption. Let rest until the milk is fully absorbed.

4. Peel and slice the mango into strips or cubes, then plate by placing a portion of rice and half a mango on each plate. Drizzle the remaining coconut milk over the sticky rice.

*** Tips ***

• If you can’t find glutinous rice and really want to make this dessert, you can try substituting with risotto rice (short-grain rice). The result won’t be identical but will be close.