Pandan Mango Sticky Rice with Crispy Mung Beans

Method

1. Rinse the rice until the water runs clear, then soak it in cold water with 1 pandan leaf for at least 4 hours. Rinse the mung beans separately and soak them in cold water for at least 2 hours. Wash the remaining pandan leaves and tie each into a knot.

   Add in this stepThai long-grain glutinous rice 150 gPandan leaves (frozen is fine) 1Split hulled mung beans (yellow) 2 tbsp

2. Drain the rice, line a 18 cm steamer with damp muslin, spread the rice in a 2 cm layer and lay 1 knotted pandan leaf on top. Cover and steam over medium-high heat for 12 min, then flip the rice over, cloth and all, and steam 10 min more, until every grain is translucent with no hard centre.

   Add in this stepPandan leaves (frozen is fine) 1

   medium-high heat

3. Drain the mung beans and pat them very dry with kitchen paper. Toast them in a dry 18 cm pan over medium-low heat for 9 min, stirring constantly. When they are deep golden and one bites as crisp as a cracker, spread them on kitchen paper to cool; they crisp up further as they cool.

   medium-low heat

4. Put the coconut milk, palm sugar, salt and remaining pandan leaf in a small pan and stir over medium-low heat for 4 min until the sugar melts. Stop when small bubbles form at the edge and it steams (about 80 °C), then squeeze out the pandan leaf and remove it.

   Add in this stepFull-fat coconut milk 180 mlPalm sugar (or coconut sugar) 45 gSalt ½ tspPandan leaves (frozen is fine) 1

   medium-low heat

5. Tip the hot rice into a bowl, pour over two thirds of the sauce and fold it in with a cutting motion. After 5 minutes add the rest and fold again. Adding it in two rounds gives a glossy outside and rice that is evenly seasoned right through. Cover and rest for 30 min.

6. Make the salty cream: whisk the coconut cream, salt and rice flour in a small pan until smooth, then stir constantly over low heat for 2 min until thickened. It should taste clearly salty, which is what balances the sweet rice.

   Add in this stepCoconut cream (the thick layer from the top of the can) 100 mlSalt (for the cream) 3 pinchRice flour (or cornstarch) 1½ tsp

   low heat

7. Chill the mangoes in the fridge for about 30 minutes, cut off the cheeks, peel them and slice on the diagonal 3 mm thin, then fan the slices out.

   Add in this stepFully ripe mangoes (Nam Dok Mai or any yellow mango) 2

8. Pack the sticky rice into a small bowl and turn it out onto the plate as a dome. Lay the mango fan alongside, spoon the salty cream over the rice and scatter generously with crispy mung beans.