What you need:
- Thai white glutinous rice. 1 Cup.
- Coconut milk. 1 half sized tin (270 ml)
- Salt.
- Sugar.
- Cornflour.
- Pandan leaf.
- Mango
Wash the rice, rinse white glutinous rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the process 4 more times or until the water runs mostly clear.
Soak the rice, with room temp water for at least 4 hours and or overnight.
Salted coconut sauce.
1/4 teaspoon rice flour, 1 Tablespoon water, combine the rice flour slurry, add to 1/4 of the coconut milk, and pinch of salt and cook over medium high heat, stirring constantly, until the mixture comes to a boil. Remove from heat and pour into a bowl. Let cool.
Steam the rice, Preheat a steamer by bringing it to a full boil over high heat and drain the rice well. Line a steamer with cheese cloth or a thin tea towel and place the rice on the cloth. Fold the edges of the cloth over the rice. Cover the steamer with a lid. Steam the rice for 20-25 minutes over rapidly boiling water.
Coconut syrup.
Combine the 3/4’s of coconut milk, a tablespoon of sugar, and a pinch of salt in a small pot. If you have a pandan leaf, tie it into a knot and throw it in. Cook it over medium heat, and as soon as it starts to boil, turn off the heat and cover. You will need to reheat this once the rice is ready. When the rice is done, reheat the syrup so it is steaming hot then keep covered. Place the rice into a mixing bowl and pour the syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminium foil and let sit for 20 minutes. After 20 minutes, use a rubber spatula to fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for at least another 20 minutes or until ready to serve.
Spoon in some sticky rice, top with slices of mango and drizzle on some coconut sauce. Garnish with toasted white or black sesame seeds.
