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Mangoes and Sticky Rice

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Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 1/2 c Thai Sweet Rice
  • 1 400 ml can good quality coconut milk (not light)
  • 1 1/4 disks palm sugar
  • 1/2 tsp salt
  • 5-7 ripe mangoes

Method
 

The Rice
  1. Place the rice in a bowl and cover with cold water. Swish with your hands to get rid of the extra rice. Drain well.
  2. Place the rinsed rice back in the bowl and cover with fresh cold water. Soak for at least 4 hours at room temperature or refrigerate overnight.
  3. Line the bottom of a steamer with several layers of cheesecloth. Place the rice in the steamer, spreading it out to an even thickness. Place the steamer in a wok or the top of a pan that has 2 inches of water in the bottom. The water should not be high enough to touch the rice. Place over high heat and bring water to a boil. Cover and reduce het to medium/medium-high heat to maintain a steady flow of steam.
  4. Steam the rice for 35 to 45 minutes. Add water to the pot as required to prevent it from drying out. The rice is cooked when it swells, turns clear and shiny, and is sticky enough to be squeezed into lumps.
The Sauce
  1. While the rice is steaming, open the can of coconut milk. empty contents into a small saucepan. Add the salt and the palm sugar. Cook, stirring over medium heat until sugar dissolves. Remove from heat and set aside.
Rice Meets Sauce
  1. Once the rice is cooked, remove it from the steamer and place in a large bowl, peeling off the cheesecloth, discarding cheesecloth. Pour the coconut mil mixture over the rice and stir to combine. Cover the rice and set aside until liquid is absorbed, about 40 minutes.
Rice Meets Mango
  1. Once liquid is fully absorbed in the rice, spread the sweetened rice on serving plater. Smooth top of rice. Cool to room temperature.
  2. Peel and slice or cube mangoes.
  3. Cover the entire surface of the rice with the mangoes.
  4. Serve.

Notes

Tips:
Steamer:  I don't have a bamboo steamer, so I just use my 2 piece steamer pot.  
Rice:  Make sure when you buy your rice, it is "sweet" rice.  
Coconut milk:  When buying coconut milk, shake the can.  You want to buy the one that doesn't sound like water/liquid - it should feel thick when you are shaking the can.  The can should feel like it is full to the brim. 
Mangoes:  Ataulo or Alphonso are my usual go to mangoes, but you can use Kent or Palmer, or whatever is in season and sold locally.  Slicing mangoes is a bit of an artform, so check out a video on how to slice a mango if your not familiar with it.