mango sticky rice
I lived in Thailand when I was small, and ever since, Southeast Asia has never really left me. It still feels like a place I carry quietly with me, in tastes, smells, and memories I can’t quite let go of.
Whenever I start missing it all, I come back to this dish. Even though I try to return when I can, life doesn’t always make it possible, so this is my way of bringing a little piece of it back to me.
ingredients:
serves 2
coconut sticky rice
130 g glutinous rice, dry
160 ml full-fat coconut milk
25–35 g granulated sugar (adjust to taste)
1.5 g fine sea salt (about ¼ tsp)
coconut sauce
80 ml full-fat coconut milk
15–20 g granulated sugar
cornstarch slurry
3 g cornstarch
10 ml room-temperature water
to Serve
1 large ripe mango (or 2 small)
toasted sesame seeds
instructions:
prepare the sticky rice
Rinse the glutinous rice 3–4 times under cold water, or until the water runs almost clear. Cover with plenty of fresh water and soak overnight for at least 8–24 hours.
After soaking, drain the rice thoroughly. Let it sit for a minute so excess water can drip off. Line a steamer with parchment paper, then spread the rice evenly in a thin layer.
Steam over simmering water for 20–25 minutes, or until the rice is cooked through, slightly translucent, and still very chewy.
While the rice is steaming, gently warm 160 ml coconut milk, 25–35 g sugar, and 1.5 g salt in a small saucepan over low heat, stirring until dissolved. Do not let it boil.
Add in the steamed rice and cook down the rice until it has absorbed the coconut milk and has thickened, around 4 minutes.
Turn off the heat and leave to cool for 5 minutes.
make the coconut sauce
In a small saucepan, combine 80 ml coconut milk and 15–20 g sugar. Warm over low heat until the sugar dissolves.
Mix cornstarch with water to form a smooth slurry. Pour it into the saucepan and cook gently, stirring constantly, until the sauce thickens slightly and becomes glossy. Remove from the heat and set aside.
prepare the mango
Peel and slice 1 large ripe mango (or 2 smaller ones) into neat strips or wedges.
assemble the dish
Spoon the coconut sticky rice onto plates while still slightly warm. Arrange the sliced mango alongside.
Drizzle the thickened coconut sauce over the rice or serve it on the side, depending on preference. Finish with a sprinkle of toasted sesame seeds.
*For the full experience, pair it with “Redbone” by Childish Gambino, and enjoy the moment.
