Sticky Rice And Mango Recipe

Rinse and soak

Rinse 1 cup glutinous rice under cold water until the rinse water runs clear. Transfer to a bowl and cover with about 1 cup water (or enough to fully submerge). Soak for at least 2 hours, preferably 3–4 hours or overnight for best texture. Drain thoroughly before cooking.

Steam the rice

Set up a steamer or use a fine-mesh sieve over a pot of simmering water. Line the steamer basket with a clean cheesecloth or a thin kitchen towel. Place the drained rice in the basket and steam over simmering water, covered, for 20–25 minutes, shaking the basket once halfway, until rice is tender and translucent. If you don’t have a steamer, you can cook the rice in a rice cooker with 1 cup water, but texture is best steamed.

Sweeten with coconut milk

While rice steams, combine 1 cup coconut milk, 3 tbs sugar and 1 tsp salt in a small saucepan over low heat. Warm gently and stir until sugar dissolves; do not boil. When the rice is done, transfer it to a heatproof bowl, pour the warm sweetened coconut milk over the hot steamed rice, and stir gently to combine. Cover and let sit 15–20 minutes so the rice absorbs the coconut milk and becomes glossy and slightly sticky.

In a small saucepan, combine 1 cup coconut milk, 1 tbs sugar and 1 tsp salt. Warm over low heat until the sugar dissolves. If you prefer a slightly thicker sauce (easier for kids to drizzle), mix 1 tsp cornstarch with 1 tbs cold water to slurry, then stir it into the warm coconut milk and cook 1–2 minutes until slightly thickened. Remove from heat and let cool slightly. Keep warm for serving.

Slice mangoes

Peel and slice the 2 ripe mangoes. For easy presentation, cut each mango into two cheeks by running a knife along the pit, score the flesh in a grid pattern and scoop or slice into cubes or strips suitable for kids.

Plate

Spoon 1/3 to 1/2 cup of the sweet sticky rice onto each serving plate (for children, smaller portions are fine). Arrange mango slices beside the rice. Drizzle 1–2 tablespoons of the coconut topping over the rice and a little over the mango if desired. Sprinkle with 1 tbs toasted sesame seeds or toasted split mung beans for texture, and garnish with a mint leaf for color.

Tips for kids

Serve slightly warm or at room temperature. If serving to very young children, ensure mango pieces are bite-sized and soft. Leftovers: store coconut-coated rice and mango separately in the fridge for up to 1–2 days; reheat rice gently or serve cold.