Thai Mango Sticky Rice

Thai Mango Sticky Rice Ingredients

2 large mangoes1 tbsp split mung beans (shelled, optional)

Sticky Rice

1 cup white or black glutinous rice1 cup coconut milk1/3 cup sugar1/2 tsp salt

Steps To Make Sticky Rice

Wash rice thoroughly in cold water, until it runs clear, soak for 5 hrs or overnight.Drain & steam rice for 30-45 mins.While rice is cooking, add the rest of the ingredients into a pot on medium heat, stir continuously until sugar is completely dissolved, keep warm.When rice is done, immediately add coconut syrup, stir with a spatula to break up any lumps, cover & set aside for 30 mins.Stir rice again & set aside for another 30 mins or until ready to serve.

Coconut Sauce

1 cup coconut milk1 tsp rice flour1 tbsp water1/4 tsp salt

Steps To Make Coconut Sauce

Dissolve rice flour in water & stir well.Add rice flour slurry to the rest of the ingredients in a small pot over medium heat until it comes to a gentle boil & thickens, set aside to cool.

Finishing

If adding mung beans, rinse well in a small pot & add 1 cup of cold water.Over medium heat, bring water to a boil, remove from heat, cover & set aside for 15 mins.Rinse, drain & pat dry, transfer to non stick pan, toast over medium high heat, stirring frequently, until they are crunchy & starts developing a light golden colour.To assemble, scoop enough steamed sticky rice into a serving plate, add sliced or cubed mango, pour coconut sauce over rice & sprinkle with beans.