Mango sticky rice

A classic dessert from Thailand, known for its heavenly combination of ripe, juicy mangoes and sticky, coconut-infused rice. This dish is simple yet delicious and can be enjoyed as a refreshing summer dessert or as a satisfying treat any time of the year.

Rinse the glutinous rice several times under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight for best results.

After soaking, drain the rice and steam it in a steamer or rice cooker for about 20 minutes, or until the rice is tender and fully cooked.

While the rice is cooking, prepare the coconut sauce by combining the coconut milk, sugar, salt, and pandan leaf (if using) in a saucepan over medium heat. Stir the mixture until the sugar has dissolved and the sauce is well combined. Remove the pandan leaf and set the sauce aside.

Once the rice is cooked, transfer it to a large mixing bowl. Slowly pour about 3/4 of the warm coconut sauce over the rice, reserving the remaining sauce for serving. Gently fold the sauce into the rice until it is fully absorbed. Allow the rice to rest for about 15 minutes, so the flavors meld together.

To serve, place a portion of the coconut-infused sticky rice on a plate. Arrange the chopped mangoes alongside the rice, and drizzle the remaining coconut sauce over the top. Optionally, sprinkle toasted sesame seeds.