Mango Sticky Rice

Instructions

1. Step 1

   Rinse the glutinous rice in the fine-mesh sieve under cool running water until the runoff is mostly clear.

   Ingredients used: 300.0 gr Glutinous Rice

   Cookware: fine mesh sieve

2. Step 2

   Put the rinsed rice in a mixing bowl, add the soaking water, and leave it at room temperature for 4 hours.

   Timer: 240 min (fixed)

   Ingredients used: 1000.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Drain the soaked rice thoroughly. Line the steamer basket with damp cheesecloth and spread the rice over it in an even layer.

   Cookware: cheesecloth, fine mesh sieve, Steamer

4. Step 4

   Pour the steaming water into the steamer base and bring it to a boil over high heat. Set the basket above the water, cover, reduce to medium heat, and steam until the rice is tender and translucent, 25 to 30 minutes.

   Timer: 25 min (fixed)

   Ingredients used: 1000.0 ml Water

   Cookware: Steamer

5. Step 5

   While the rice steams, combine part of the coconut milk, sugar, and salt in the saucepan. Stir over low heat until dissolved and steaming, without boiling.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 ml Coconut Milk, 2.0 gr Fine Salt, 75.0 gr Granulated Sugar

   Cookware: saucepan, wooden spoon

6. Step 6

   Transfer the hot cooked rice to the clean mixing bowl and fold in the warm coconut mixture. Cover and let the rice absorb the liquid for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: mixing bowl, wooden spoon

7. Step 7

   Combine the remaining coconut milk, sugar, and salt in the saucepan. Stir over low heat until dissolved, then simmer gently until slightly reduced.

   Timer: 4 min (fixed)

   Ingredients used: 100.0 ml Coconut Milk, 2.0 gr Fine Salt, 25.0 gr Granulated Sugar

   Cookware: saucepan, wooden spoon

8. Step 8

   Peel the mangoes, cut the flesh away from the pits, and slice it.

   Ingredients used: 2.0 piece Mango

   Cookware: Chef Knife, cutting board

9. Step 9

   Divide the coconut sticky rice among four plates. Arrange the mango alongside, spoon over the coconut sauce, and scatter with the roasted mung beans.

   Ingredients used: 20.0 gr Mung Bean