Thai Mango Sticky Rice Recipe
(allow up to 2 hours to prepare this dessert)
1 peeled mango (halved)
1 cup coconut milk
2 pinches salt
1 cup sticky rice (glutinous)
2 tablespoons sugar or 1 tablespoon of palm sugar
1 pandanus leaf tied into knot (optional)
¼ of roasted Mung beans, black sesame seeds or sliced almonds for topping (optional)
Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.
Heat the coconut milk and the pandanus leaf in a pot over medium-low heat. Stir constantly and let the coconut milk simmer. Boiled coconut milk will curdle. Add sugar and salt. Remove from heat and remove pandanus leaf. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 30-40 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.
Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticky rice and add almond slices.