Mango Sticky Rice | Thai Dessert Highlight

Preparation of the Sticky Rice

• 1
  Wash the sticky rice thoroughly (approx. 5 times) until the water runs clear. Soak the rice overnight (at least 4 hours) in plenty of water. Then drain the water and carefully wrap the rice in a cheesecloth or a clean kitchen towel. Steam in a steamer or a sieve insert over boiling water with the lid closed for approx. 30 minutes.
• 2
  While the rice is steaming, prepare the coconut syrup: Mix 80 ml coconut milk, the sugar, and 2 g salt in a small saucepan and gently heat until the sugar has completely dissolved. The syrup should be ready before the rice is finished steaming.
• 3
  Once the rice is ready, transfer it hot to a bowl and immediately mix with the warm coconut syrup. Cover the bowl and let the rice rest for approx. 20 minutes so it can fully absorb the syrup.

Sauce and Serving

• 1
  For the salty coconut sauce: Bring the remaining 80 ml coconut milk and 4 g salt to a boil in a small saucepan. In a small bowl, whisk the rice flour with the water until smooth and add to the boiling coconut milk. Simmer briefly until the sauce thickens slightly. This sauce serves as a topping when serving.
• 2
  Peel the mango and cut the flesh into even slices or cubes. Arrange the sticky rice on plates, place the mango pieces next to it, and generously pour the salty coconut sauce over everything. Serve warm.