Mango Sticky Rice (Khao Niao Mamuang)

• 320 gglutinous (sticky) rice(soaked in cold water for 4 hours or overnight)
• 400 mlfull-fat coconut milk
• 70 gcaster sugar
• 0.8 tspfine sea salt
• 2 pieceripe Ataulfo or Nam Dok Mai mangoes(peeled and sliced)
• toasted sesame seeds or mung beans(for garnish)
• 1 piecepandan leaf(optional, tied in a knot)

Method

1. 1

   Drain soaked rice and steam over a pot of simmering water (in a bamboo steamer or on a cheesecloth-lined steamer insert) for 25 minutes until translucent and tender.

2. 2

   Meanwhile, warm coconut milk, sugar, and salt over low heat, stirring until sugar dissolves (do not boil). If using pandan leaf, steep it in the warm milk 10 minutes then remove.

3. 3

   Transfer hot rice to a bowl and pour three-quarters of the coconut sauce over it; stir gently, cover, and let the rice absorb the sauce for 15–20 minutes.

4. 4

   Serve warm rice alongside mango slices, drizzled with the remaining coconut sauce and garnished with sesame seeds or mung beans.