Ingredients:

  • 1.5 cups (300g) Thai Sweet Rice (Glutinous)
  • 1 cup (240ml) full-fat canned coconut milk
  • 0.5 cup (100g) granulated sugar
  • 0.75 tsp fine sea salt
  • 1 pandanus leaf, knotted
  • 0.5 cup (120ml) full-fat coconut milk (for glaze)
  • 1 tbsp granulated sugar (for glaze)
  • 0.25 tsp salt (for glaze)
  • 1 tsp rice flour
  • 1 tsp water
  • 2 large ripe mangos, sliced
  • 1 tbsp toasted mung beans

Instructions:

  1. Rinse the rice 5-6 times until the water is crystal clear. Cover with at least 3 inches of water and soak for at least 4 hours. Overnight is even better for a uniform texture.
  2. Drain the rice and transfer to a steamer basket lined with damp cheesecloth. Steam over boiling water for 20 minutes, until the grains look translucent and feel tender but chewy.
  3. While rice steams, combine 1 cup coconut milk, 0.5 cup sugar, 0.75 tsp salt, and pandan leaf in a saucepan over medium heat. Stir until the sugar dissolves completely. Remove pandan leaf.
  4. Immediately transfer the hot cooked rice into a bowl and pour the warm coconut infusion over it. Fold gently. Cover and let sit for 20 minutes to allow the rice to absorb the liquid.
  5. Prepare the glaze by whisking 0.5 cup coconut milk, 1 tbsp sugar, and 0.25 tsp salt in a small pan. Add the rice flour slurry (1 tsp flour + 1 tsp water) and simmer until the sauce coats the back of a spoon.
  6. Serve the rice warm with fresh mango slices, drizzled with the coconut glaze and topped with toasted mung beans.