Mango Sticky Rice | Exotic Thai Dessert

Wash the sticky rice thoroughly (approx. 5 times) until the water runs clear. Then soak overnight (at least 4 hours) in plenty of water. Drain the water and carefully place the rice in a cheesecloth or a fine sieve. Steam in a steamer with the lid closed for approx. 30 minutes.

While the rice is steaming, prepare the syrup: Stir coconut milk (approx. 80 ml), granulated sugar, and a pinch of salt in a small saucepan and gently heat until the sugar has dissolved. As soon as the rice is steamed, mix it while still hot in a bowl with the warm syrup. Let the rice rest for approx. 20 minutes so that it can fully absorb the liquid.

For the salty coconut sauce, bring the remaining coconut milk (approx. 80 ml) with a little salt to a boil. In a small bowl, stir the rice flour with the still water until smooth and stir into the boiling coconut milk. Simmer briefly until the sauce thickens slightly. Arrange the Sticky Rice on plates, peel the mango, cut it into wedges, and place it next to the rice. Pour the coconut sauce generously over everything.