Mango Sticky Rice

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. Drain the water and carefully wrap the rice in a cheesecloth or a fine cotton cloth. Steam in a steamer with the lid closed for approx. 30 minutes.

While the rice is steaming, prepare the syrup: Mix 80 ml coconut milk, all the sugar, and 2 g salt in a saucepan and gently heat until the sugar has dissolved. Once the rice is steamed, transfer it hot to a bowl and immediately mix with the warm syrup. Let the mixture rest, covered, for approx. 20 minutes so that the rice can fully absorb the syrup.

For the sauce, bring the remaining 80 ml coconut milk and 4 g salt to a boil in a small saucepan. In a small cup, stir the rice flour with the water until smooth and add to the boiling coconut milk. Simmer briefly until the sauce thickens slightly. Peel the mango and cut into nice slices. Arrange the sticky rice on plates, place the mango slices next to it, and generously pour the salty coconut sauce over everything.