Mango Sticky Rice
Ingredients
- 1 cup (205 g) glutinous rice
- Water (to wash and soak the rice)
- 2 pandan leaves
- 1 cup (250 ml) coconut milk (I used the one from the can)
- ¼ cup (52 g) white sugar
- ½ tsp salt
- 2 mangoes sliced
For the coconut cream drizzle:
- ½ cup (125 ml) coconut cream (I used the one from the can)
- 2 tbsp (26 g) white sugar
- ¼ tsp salt
For the topping: (optional)
- 1 tbsp yellow lentil/mung dal
Instructions
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Wash the glutinous rice several times until the water is almost clear. Drain and place the rice in a bowl. Add water, cover, and then soak the rice overnight.
The next day:
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If using yellow lentils/mung dal for the topping, toast using a pan over low heat until lightly brown and crunchy. Remove from the heat and set aside.
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Prepare the steamer: place water in the bottom layer of the steamer, making sure that it doesn’t touch the top layer. Let it boil.
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Wet the kitchen towel (or muslin cloth) and squeeze out the water. Place on the top layer of the steamer. Add the soaked rice, make a hole in the middle, and add the pandan leaves. Cover the rice with the cloth. (Pease watch the video for visuals.) Put back on the steamer and cover. Steam for 25-35 minutes over low-medium heat.
Meanwhile, let’s prepare the coconut milk mixture.
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In a saucepan over low heat, add coconut milk, sugar and salt. Let it warm up until sugar is dissolved. Set this aside until ready to use. This can be warmed up over low heat just before serving.
For the coconut cream drizzle:
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In another saucepan, add coconut cream, sugar and salt. Let it warm up until sugar is dissolved. Set this aside until ready to use. This can be warmed up over low heat just before serving.
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When the rice is cooked and ready, remove the rice from the steamer, and place it in a mixing bowl. Portion by portion, add the sweet coconut milk until you get the desired texture. Place on your plate, add sliced mangoes on the side, top the rice with toasted yellow lentils/mung dal, and drizzle with the sweet coconut cream.
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Enjoy immediately.
Recipe Notes
- If you have muslin cloth to hold the rice while steaming, it is better.
- I didn’t use all the coconut milk mixture with the cooked sticky rice. I saved some to mix with the leftover cooked sticky rice.
- You can use toasted sesame seeds instead of yellow lentils/mung dal, or you can skip the topping.
- Once the sticky rice is cooked, immediately transfer to a mixing bowl and mix while the coconut milk mixture is hot. Add the coconut milk mixture portion by portion; you may not need to add everything.
- For leftover sticky rice, it can be reheated in a microwave, with a lid but not completely closed. Any leftover sweet coconut milk or coconut cream can be reheated using the stove.