Mango Sticky Rice (Khao Niao Mamuang)

Method

1. Put the rice in a bowl and rinse it 4 or 5 times, gently rubbing it with your hand and changing the water each time, until the water runs almost clear. Cover with cold water by about 5 cm and soak for at least 4 hours (overnight is even better). Properly soaked grains crumble easily when pressed with a fingernail.

   Add in this stepGlutinous (sticky) rice, Thai long-grain if possible 150 g

2. Drain the rice in a sieve. Line a 18 cm steamer basket with a damp muslin cloth, spread the rice in an even 2 cm layer, set it over a pot of boiling water, cover and steam over medium-high heat for 22 min. Flip the whole cake of rice over once halfway, cloth and all, so it cooks evenly. It is done when the grains are translucent and chewy with no chalky white centre.

   medium-high heat

3. While it steams, put the coconut milk, sugar and salt in a small 14 cm saucepan and warm over medium-low heat for 3 min, stirring until the sugar has completely dissolved. Turn off the heat as soon as it steams; boiling makes the fat separate.

   Add in this stepCoconut milk 180 mlSugar 45 gSalt ½ tsp

   medium-low heat

4. Tip the hot rice into a bowl, pour over the warm coconut sauce and fold gently with a spatula using a cutting motion. Cover with a lid or plastic wrap and leave for 20 min. It looks soupy at first, but the rice drinks up all the sauce and turns glossy. Mixing while the rice is hot is what makes it absorb.

5. Make the topping: put the topping coconut milk, sugar and salt in a small pan, add the starch mixed with 1 tbsp water and stir constantly over low heat for 2 min. Turn off the heat once it lightly coats the back of a spoon. It should taste slightly more salty than sweet.

   Add in this stepCoconut milk (for the topping) 80 mlSugar (for the topping) 1½ tspSalt (for the topping) 1 pinchRice flour or cornstarch 1 tsp

   low heat

6. Stand each mango on its end and slice off the two cheeks on either side of the flat stone. Slide a large spoon between the skin and the flesh to scoop it out, then cut into 1 cm slices.

   Add in this stepRipe mangoes (medium) 2

7. Spoon the sticky rice onto plates, arrange the mango alongside, drizzle the topping over the rice and sprinkle with toasted mung beans or sesame. It is best warm or at room temperature.

   Add in this stepToasted mung beans or toasted sesame seeds 2 tsp