Mango Sticky Rice

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Soak sticky rice for at least four hours and steam until translucent. Steam over continuously simmering water for 20–25 minutes, keeping the lid closed so the heat does not escape; check the stated texture before removing it.

3. 3

   Warm coconut milk with sugar, salt and pandan without boiling. Use low heat for 3–4 minutes, stirring until the sugar or seasoning dissolves; remove the pan as soon as steam appears at the edge.

4. 4

   Pour most of it over hot rice, cover and let it absorb.

5. 5

   Reduce the remaining coconut milk slightly with an extra pinch of salt. Keep over medium-low heat for 10–15 minutes, stirring frequently, until the volume has visibly reduced and the flavour is concentrated without scorching.

6. 6

   Serve rice with sliced mango, sauce and crisp mung beans.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.