Mango Sticky Rice

Name: Mango Sticky Rice
Ingredients: 2 1/4 lbs glutinous rice (about 1 kg); 2 cups coconut milk (500 ml); 1 cup sugar (250 ml); 1/2 teaspoon salt; 4 pandan leaves, tied in a knot (optional, for simmering coconut milk); 2 tablespoons concentrated butterfly pea flower water; 1 cup coconut milk (250 ml, for topping); 3 tablespoons cornstarch (for topping); 1 teaspoon salt (for topping); 5 ripe Nam Dok Mai mangoes

จุ๋ม จันทราพร @cook_9625296

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Mango Sticky Rice

จุ๋ม จันทราพร @cook_9625296

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Ingredients

2 1/4 lbsglutinous rice (about 1 kg)
2 cupscoconut milk (500 ml)
1 cupsugar (250 ml)
1/2 teaspoonsalt
4pandan leaves, tied in a knot (optional, for simmering coconut milk)
2 tablespoonsconcentrated butterfly pea flower water
1 cupcoconut milk (250 ml, for topping)
3 tablespoonscornstarch (for topping)
1 teaspoonsalt (for topping)
5ripe Nam Dok Mai mangoes

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Steps

1

Rinse the glutinous rice 4-5 times until the water runs clear, then soak it in water overnight.
2

Steam the glutinous rice until fully cooked. Meanwhile, prepare the coconut milk mixture.
3

In a pot over low heat, combine the coconut milk, sugar, and salt. Add the pandan leaves for fragrance. Stir until the sugar dissolves, but do not let the coconut milk separate. Add the butterfly pea flower water and mix well. Pour this mixture over the cooked sticky rice, stir to combine, and let it rest for 10 minutes. Stir again and let it rest once more.
4

To make the coconut topping, mix the coconut milk, cornstarch, and salt in a saucepan. Cook over low heat, stirring constantly, until the mixture thickens and just comes to a boil. Do not let it separate. Remove from heat.
5

To serve, scoop the sticky rice onto a plate, peel and slice the mangoes, and arrange them alongside the rice. Drizzle with the coconut topping and serve.