Thai mango sticky rice

Step 1

Add the sticky rice to a medium bowl and cover with water. Soak for 1–2 hours, or overnight, then drain.

Step 2

Soak a bamboo steamer basket in warm water for about 5 minutes.

Step 3

Set the steamer over a medium pot filled with a couple inches of water, then bring the water to a simmer over medium-high heat. Line the basket with a wet cheesecloth. Transfer the drained rice to the lined steamer basket and spread in an even layer, then fold any overhanging cheesecloth over the rice. Cover the steamer and cook the rice until soft and sticky, about 20 minutes. Transfer the rice to a medium bowl.

Step 4

Meanwhile, in a medium saucepan, combine the coconut milk, sugar, salt, and pandan leaves. Bring to a boil over medium heat, then immediately remove from heat and stir continuously until the sugar has dissolved. Remove the pandan leaves and discard.

Step 5

Pour the hot coconut milk mixture over the warm sticky rice, stirring until the rice absorbs all of the liquid.

Step 6

Make the sweet coconut cream: In a medium bowl, whisk together the coconut milk, sugar, salt, and rice flour.

Step 7

To serve, scoop the sticky rice onto a plate or banana leaf, then top with the sliced mango, sweet coconut cream, and toasted sesame seeds.

Step 8

Enjoy!