Ingredients
Equipment
Method
- Soak the Rice: Place the glutinous rice in a fine mesh strainer and rinse it thoroughly under cold running water until the water runs completely clear. Transfer the rinsed rice to a bowl, cover it with a few inches of cold water, and let it soak at room temperature for at least 4 hours, or ideally overnight.
- Steam the Rice: Drain the soaked rice completely. Line a steamer basket with a piece of cheesecloth or parchment paper poked with several holes. Spread the rice into an even layer in the basket. Steam the rice over boiling water for 20 to 25 minutes, or until the grains are tender, translucent, and delightfully chewy.
- Make the Coconut Syrup: While the rice is steaming, prepare the sweet sauce. Open the can of full-fat coconut milk and reserve 1/3 cup for the topping later. Pour the rest of the coconut milk into a medium saucepan. Add 1/3 cup of granulated sugar and 1/2 teaspoon of salt. Heat gently over medium-low heat, stirring constantly just until the sugar and salt have completely dissolved. Do not let the coconut milk come to a rapid boil. Remove from heat.
- Soak the Cooked Rice: As soon as the rice is finished steaming, transfer the hot rice to a medium mixing bowl. Immediately pour the warm coconut syrup over the hot rice. Stir gently to combine. Cover the bowl tightly with plastic wrap or a lid and let it sit undisturbed for 20 to 30 minutes. The rice will magically absorb all of the sweet coconut liquid.
- Make the Topping Sauce: In a small saucepan, combine the reserved 1/3 cup of coconut milk, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Bring to a gentle simmer. Stir in the cornstarch and water mixture. Cook for about 1 minute, stirring constantly, until the sauce thickens into a rich, creamy glaze. Remove from heat.
- Prepare the Mango: Peel the ripe mangoes and slice the fruit off the flat pit in the center. Cut the mango into thin, elegant slices or bite-sized cubes.
- Assemble and Serve: To serve, place a generous scoop of the warm, sweetened coconut sticky rice onto a plate. Arrange the fresh mango slices next to the rice. Drizzle the thickened salted coconut sauce over the rice and the fruit, and garnish with a sprinkle of toasted sesame seeds. Serve immediately.
Notes
Buying the Right Rice: You absolutely must use "glutinous rice" or "sweet rice" for this recipe. Standard long-grain white rice, jasmine rice, or sushi rice will not work, as they do not have the proper starch content to achieve that signature sticky, chewy texture.
Mango Ripeness: The success of this dessert depends heavily on the mangoes. They must be incredibly soft, fragrant, and ripe. Yellow Champagne (Ataulfo) mangoes are highly recommended because they are exceptionally sweet and lack the stringy, fibrous texture of other varieties.
Do Not Refrigerate the Rice: Sticky rice hardens significantly when placed in the refrigerator. This dessert is meant to be eaten fresh on the same day it is made at room temperature. If you must store leftovers, keep them in an airtight container on the counter for up to one day.
Mango Ripeness: The success of this dessert depends heavily on the mangoes. They must be incredibly soft, fragrant, and ripe. Yellow Champagne (Ataulfo) mangoes are highly recommended because they are exceptionally sweet and lack the stringy, fibrous texture of other varieties.
Do Not Refrigerate the Rice: Sticky rice hardens significantly when placed in the refrigerator. This dessert is meant to be eaten fresh on the same day it is made at room temperature. If you must store leftovers, keep them in an airtight container on the counter for up to one day.