Mango sticky rice is a traditional Thai dessert. Its made with glutinous rice, fresh mangoes, and coconut milk. Although originating in Thailand, it is consumed throughout the Indochina region and the rest of southeast Asia and South Asia including Laos, Cambodia, Vietnam, India, and Bangladesh. This is deliciously irresistible, this dish is a definite you must try it!

INGREDIENTS FOR COCONUT STICKY RICE:

• Glutinous white rice - 1 cup

• Coconut milk - ⅔ cup

• Salt - ½ teaspoon

• Sugar - ½ cup

INGREDIENTS FOR SALTED COCONUT SAUCE:

• Coconut milk - ½ cup

• Salt - ¼ teaspoon

• Rice flour - 1 teaspoon

• Water - 1 tablespoon

FOR THE GARNISH:

• Split moong daal - 2 tablespoons

• 2 mangoes

INSTRUCTIONS FOR THE COCONUT STICKY RICE:

1. Wash rice in cold water vigorously for at least 5 - 6 times until the water turns clear. Let it soak in the water for 4 - 5 hours, or overnight.

2) Drain and steam rice for 20 - 25 minutes. 

3) Put coconut milk, sugar, and salt in a pot. Cook on high heat, stirring continuously until sugar melts. Keep warm.

4) When rice is done, immediately pour the prepared warm syrup of the rice. Stir well and cover and let it sit for 20 minutes. After 20 minutes, stir the rice again well and cover and rest it for another 20 minutes

INSTRUCTIONS FOR THE SALTED COCONUT SAUCE:

1.  dissolve the rice flour in water, make sure it has no lumps. Combine the rice flour slurry with coconut milk and salt in a small pot

2. Cook over medium heat until the mix comes to a boil and it thickens

3. Let it cool

INSTRUCTIONS FOR THE MUNG BEANS:

1. Rinse the mung beans and cook over medium heat with water

2. Once cooked, drain off the water

3. Now toast them on medium heat on a lightly greased pan, stirring frequently until the beans are dry, crunchy and develop a light golden color, let it cool on a plate

ASSEMBLY:

1. Serve rice beside the sweet fresh mango

2. Spoon the coconut sauce over the rice and sprinkle the crispy mung beans over it

Enjoy!