Mango sticky rice

Name: Mango sticky rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 cup (200 g) sticky rice, soaked in water for 2 hours or overnight; 3 tablespoons white sugar; 1 cup (250 ml) coconut milk; 3 teaspoons rice flour; 1 pandan leaf, knotted – optional; 2 mangoes, peeled, halved and sliced; ½ teaspoon salt; toasted sesame seeds and mint sprigs, to garnish

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Remember what I said about tom yum being my favourite Thai dish? Well, this is my favourite Thai dessert. Slippery slices of fresh mango and creamy glutinous rice, flooded with a salty coconut sauce reminiscent of salted caramel. If you’ve never had this before, sit tight. You’re in for a treat!

Ingredients

1 cup (200 g) sticky rice, soaked in water for 2 hours or overnight
1 cup (

Asia
Thailand
Dessert
Vegan
South East Asia
Gluten-free

Method

Prepare a steamer basket by lining it with muslin cloth and setting it over a saucepan of boiling water. Drain the sticky rice and place it in the steamer basket, bringing the sides of the cloth over the rice to wrap it completely. Cover and steam for 10–15 minutes, until the rice is cooked through – it should still by slightly gummy.

While the rice steams, put the coconut milk and suga