Ingredients:

  • 1 cup (120g) glutinous rice flour
  • 1 cup (240ml) coconut milk
  • ¼ cup (50g) granulated sugar
  • ½ tsp salt
  • 1 cup (240ml) coconut milk
  • ¼ cup (50g) granulated sugar
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 2 ripe mangoes (peeled, pitted, and sliced)
  • 1 tbsp lime juice (optional, for drizzling)

Instructions:

  1. In a mixing bowl, combine glutinous rice flour, coconut milk, sugar, and salt. Whisk until smooth. Pour the mixture into a greased 8-inch round cake pan.
  2. Fill the steamer with water and bring to a boil. Place the pan in the steamer, cover, and steam for 15 minutes until set.
  3. In another bowl, mix coconut milk, sugar, cornstarch, and salt until well combined. After the base layer is set, carefully pour the coconut mixture over it.
  4. Cover and steam for an additional 10 minutes until set and slightly firm.
  5. Remove from steamer, allow to cool at room temperature, then refrigerate for 30 minutes. Slice the dessert into squares or wedges.
  6. Serve topped with mango slices and a drizzle of lime juice (if desired).