Thai Mango Sticky Rice (Vegan)

Tags: #vegan #dessert #Thai #gluten-free #mango Serving: 4 servings Total time: 9 hours

Steamed Thai glutinous rice enriched with sweet–salty coconut milk, served with ripe mango and a glossy coconut topping.

Ingredients

• 250 g Thai glutinous rice (sticky rice)
• 1000 ml cold water (for soaking)
• 1000 ml water (for steaming)
• 250 ml full-fat coconut milk (for rice)
• 75 g granulated sugar (for rice)
• 3 g fine sea salt (for rice)
• 2 g pandan leaf, knotted (optional)
• 150 ml full-fat coconut milk (for topping)
• 15 g granulated sugar (for topping)
• 1.5 g fine sea salt (for topping)
• 5 g rice flour (or cornstarch)
• 20 ml cold water (for slurry)
• 500 g ripe mango flesh, sliced
• 15 g toasted mung beans or toasted white sesame seeds

Steps

1. Rinse the glutinous rice in cold water until the water runs mostly clear.
2. Soak the rice in 1000 ml cold water for 6–8 hours.
3. Drain the rice in a fine-mesh sieve.
4. Pour 1000 ml water into a pot for steaming.
5. Bring the water to a steady simmer.
6. Set a steamer basket over the pot.
7. Line the steamer basket with damp cheesecloth or a clean kitchen towel.
8. Spread the drained rice evenly in the lined basket.
9. Cover the steamer.
10. Steam the rice over medium heat for 25–30 minutes until tender and translucent.
11. Warm 250 ml coconut milk in a saucepan over low heat.
12. Add 75 g sugar to the saucepan.
13. Stir the coconut milk until the sugar dissolves.
14. Add 3 g fine sea salt to the saucepan.
15. Add the pandan leaf to the saucepan (optional).
16. Cover the saucepan.
17. Steep the coconut mixture off heat for 5 minutes.
18. Remove the pandan leaf from the coconut mixture.
19. Transfer the hot steamed rice to a heatproof mixing bowl.
20. Pour the warm coconut mixture over the rice.
21. Fold the rice gently to coat evenly.
22. Cover the bowl.
23. Rest the rice for 15 minutes to absorb the coconut mixture.
24. Heat 150 ml coconut milk in a clean saucepan over low heat.
25. Add 15 g sugar to the saucepan.