Ingredients:

  • 1 cup (200 g) Thai Sweet (Glutinous) Rice
  • Water (For rinsing and soaking)
  • 1 can (13.5 fl oz / 400 ml) Full-Fat Coconut Milk
  • ½ cup (100 g) Granulated Sugar
  • ½ teaspoon (3 g) Fine Sea Salt
  • 2 large Ripe Mangoes
  • 1 teaspoon Toasted Sesame Seeds or Mung Beans (For sprinkling)

Instructions:

  1. Rinse the Rice: Place the glutinous rice in a fine-mesh sieve. Rinse under cold running water until the water runs completely clear (this removes excess starch).
  2. Soak: Transfer the rinsed rice to a large bowl and cover with cold water. Soak for a minimum of 4 hours, or ideally, overnight (8 hours). Drain well before cooking.
  3. Steam: Line your steamer basket with cheesecloth. Place the soaked and drained rice inside. Steam over rapidly boiling water for 30–35 minutes, or until the rice is glossy, tender, and translucent.
  4. Combine Main Sauce Ingredients: In a medium saucepan, combine the 13.5 oz can of coconut milk (reserving the 1/4 cup for garnish later), the 1/2 cup sugar, and the 1/2 teaspoon salt.
  5. Heat Gently: Heat over medium-low, stirring constantly until the sugar and salt are fully dissolved. Do not boil, just bring it to a gentle simmer. Remove from heat immediately.
  6. Combine Rice and Sauce: Transfer the hot, steamed rice immediately into a large heatproof bowl. Pour two-thirds of the hot coconut sauce over the rice.
  7. Mix and Cover: Gently fold the rice and sauce together. Cover the bowl tightly and allow it to rest for at least 30 minutes. This resting time is non-negotiable for proper flavor absorption.
  8. Stir Garnish Sauce: While the rice rests, whisk the remaining 1/4 cup coconut milk with 1 teaspoon sugar and a pinch of salt. Set aside.
  9. Prep Mangoes and Serve: Peel the mangoes and slice them away from the pit. Scoop a portion of the warm sticky rice onto a plate, arrange the sliced mango alongside it, and drizzle with the reserved garnish sauce. Finish with a sprinkle of toasted sesame seeds.