Ingredients:

  • 300g Thai Glutinous Sweet Rice
  • 300ml Water
  • 0.5 tsp Sea salt
  • 240ml Full-fat canned coconut milk
  • 100g Granulated white sugar
  • 0.5 tsp Sea salt (for infusion)
  • 120ml Full-fat canned coconut milk (for topping)
  • 1 tbsp Granulated white sugar (for topping)
  • 0.25 tsp Sea salt (for topping)
  • 1 tsp Cornstarch
  • 3 Large ripe mangoes
  • 1 tbsp Toasted mung beans

Instructions:

  1. Rinse the 300g Thai Glutinous Sweet Rice in a bowl of cold water, swirling with your hand, until the water runs mostly clear.
  2. Combine the rinsed rice, 300ml water, and 0.5 tsp sea salt in a pot. Bring to a boil, then cover and simmer on the lowest heat for 15 minutes until the water is fully absorbed and grains are tender.
  3. While the rice cooks, whisk 240ml coconut milk, 100g sugar, and 0.5 tsp salt in a separate small pan over medium heat until the sugar is completely dissolved.
  4. Pour the warm coconut infusion over the hot, cooked rice. Stir gently, cover, and let it sit for 20 minutes until the rice looks glossy and plump.
  5. In a clean small saucepan, whisk 120ml coconut milk, 1 tbsp sugar, 0.25 tsp salt, and 1 tsp cornstarch until no lumps remain.
  6. Heat the topping mixture over medium low heat, stirring constantly, until it thickens into a velvety glaze.
  7. Peel and slice the 3 large mangoes into thick, beautiful wedges until the flesh is smooth and ready for plating.
  8. Briefly heat the 1 tbsp mung beans in a dry skillet until they turn golden and smell nutty.
  9. Scoop a generous portion of the sticky rice onto a plate, arrange mango slices alongside, and drizzle with the thickened sauce until the dish is glistening.
  10. Sprinkle the toasted mung beans over the top until you achieve a perfect contrast of textures.