Ingredients:
For Rice:
Thai white glutinous rice
Water as needed
1 mango sliced
Mung beans for decoration
For Coconut sauce:
3/4 cup coconut milk (fresh or caned)
1/3 cup sugar
1/4 teaspoon salt
For Topping sauce:
1/4 cup coconut milk
1 1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon tapioca flour, rice flour or cornstarch
Preparation:
method:
Wash and soak the glutinous Thai rice for at least 2 to 4 hour before steaming.
Steam for 30 to 35 minutes on medium- high in rice cooker or until nice and chewy.
In microwave cook 10 minutes in high hit. Take it out and stir.
While steaming prepare the sauce for the rice.
Add the coconut milk to a saucepan along with the sugar and salt.
Stir over low heat in 40 second to one minutes and stir until dissolved sugar. Set aside (Hard boiled coconut milk will curdle.).
Now prepare the topping sauce in a small pan add the coconut milk, sugar, salt and rice flour and stir over low heat until thickened and remove from heat. Set a side.(If you don’t like you can avoid this topping sauce).
When the rice is finished pour ¾ of coconut sauce over the hot sticky rice and mix well.
Keep adding more until you reach saturation point. (Depending on the rice absorb.)
It should be around ¾ of the sauce. You don?t want very wet rice, it should be somewhat dry and sticky. Don?t add until it?s submerged, but keep in mind that the rice will absorb some of the liquid.
Let it sit for 5 to 10 minutes. The rice should be a little mushy.
Sliced mango and arrange on a plate sticky rice next to it.
Add a spoon of the topping sauce and garnish with fried mung beans.(oops in my kitchen no have).
This dish is not eat very cold or hot you can enjoy in room temperature.