What you will need:
  • 14 oz (400 g) sticky rice/glutinous rice/sweet rice
  • Water for steaming
  • 13.5 oz (400 ml) coconut milk
  • 4.5 oz (125 g) sugar
  • 1 tsp salt
  • 1 pandan leaves/screwpine leaves (can be found at frozen section in Asian grocery store)
  • 1 or 2 ripe mangoes
  • Roasted sesame seeds (optional - but I like how it adds some nuttiness)
  1. Rinse sticky rice frequently until the water is clear. Leave the sticky rice soak for one night in cold water. If you are pressing for time, at least 3 hours in warm water (sorry, can't be any earlier or it won't turn out good)
  2. If you don't have a steamer, get a large pot with lid with some water enough to place a bamboo steamer inside. Bring the water in the steamer to a boil. Steam the sticky rice in a bamboo steam basket with a lid for 20 minutes. If you don't have bamboo steamer , don't worry, place the sticky rice in a heat-proof glass bowl and cover with a kitchen towel, then cover the pot with its lid
  3. Turn the rice regularly with a wooden spatula so that the rice can steam equally
  4. While the sticky rice is steaming, put the coconut milk in a pan on a low heat. Add sugar, salt and pandan leave and let simmer gently for 10 minutes
  5. Remove the pandan leave and use a tongs to wring it above the coconut milk so you don't lose too much coconut milk that is absorbed by the pandan leaves. Pour half of the coconut milk mixture over the warm sticky rice, The sticky rice has to be moist but not drowned in coconut milk. Leave to stand for 15 minutes
  6. Peel the mango and cut in small cubes. You can use this hedgehog method for easier cutting: Slice both mangoes down either side of the stone. Take each half and score a crisscross pattern about 2 cm down through the flesh, stopping at the skin. Turn the skin inside out so the mango pieces pop up. Trim the skin off the middle bit where the stone is, then cut them into cubes as well so you are not throwing any extra flesh away Put the sticky rice in small servings bowls, spoon over a few tablespoon of the other half of the (warm) coconut mixture and scoop some mango cubes on top. Sprinkle with some sesame seeds
Recipe by What To Cook Today at http://whattocooktoday.com/sweet-sticky-rice-with-coconut-and-mango-khao-niaw-mamuang.html