Authentic Thai Mango Sticky Rice

* **Prep time:** 30 mins

* **Cook time:** 30 mins

* **Soak time:** 4 hours (minimum)

* **Yields:** 4 servings

#### 1. The Sticky Rice

* **1 cup** Glutinous rice (also known as sweet rice or sticky rice)

* **1 cup** Water (for cooking rice)

* **1/2 cup** Coconut milk

* **1/4 cup** Sugar

* **1/2 tsp** Salt

#### 2. The Topping Sauce

* **1/2 cup** Coconut milk

* **1 tbsp** Sugar

* **1/4 tsp** Salt

* **1 tsp** Rice flour or cornstarch (mixed with 1 tsp water to make a slurry)

#### 3. Serving

* **2 large** Ripe mangoes

* **Toasted sesame seeds** or toasted mung beans for garnish

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### 🛠️ Instructions

1. **Soak the Rice:** Rinse the glutinous rice 3–4 times until the water runs clear. Soak the rice in plenty of water for at least **4 hours**, or overnight.

2. **Steam the Rice:** Drain the rice well. The best method is to steam it: line a steamer basket with cheesecloth, spread the rice out, and steam over boiling water for **25–30 minutes** until tender and translucent.

3. **Make the Coconut Sauce for Rice:** While the rice is steaming, combine 1/2 cup coconut milk, 1/4 cup sugar, and 1/2 tsp salt in a saucepan over medium heat. Simmer until the sugar dissolves (do not boil hard). Remove from heat.

4. **Combine Rice and Sauce:** Place the hot, steamed rice in a bowl. Pour the coconut sauce over it and mix gently. Cover the bowl and let it sit for **15–20 minutes** for the rice to absorb the sauce.

5. **Make the Topping Sauce:** In a small saucepan, combine 1/2 cup coconut milk, 1 tbsp sugar, and 1/4 tsp salt. Bring to a gentle simmer. Stir in the rice flour/cornstarch slurry and cook for 1 minute until thickened. Remove from heat.

6. **Serve:** Slice the mangoes. Mold the sticky rice onto plates using a small bowl or cup. Top with mango slices, drizzle with the thick topping sauce, and sprinkle with toasted sesame seeds.