Ingredients:

  • 2 cups (400g) Thai Glutinous Rice
  • 2-3 fresh Pandan leaves, tied in a knot
  • Filtered water for soaking
  • 13.5 oz (400ml) full-fat coconut milk
  • 0.75 cup (150g) granulated white sugar
  • 1 tsp fine sea salt
  • 1 tsp rice flour or cornstarch
  • 3 large ripe Honey/Ataulfo Mangos, chilled and sliced
  • 1 tbsp toasted mung beans

Instructions:

  1. Wash the 2 cups (400g) Thai Glutinous Rice in cold water 3-4 times until the water runs clear. Note: This removes excess surface starch that makes rice gummy.
  2. Cover the rice with at least 3 inches of water and soak for a minimum of 4 hours (overnight is better).
  3. Drain the rice and wrap it loosely in a damp cheesecloth.
  4. Place the bundle in a steamer basket over boiling water and tuck the pandan leaves into the rice.
  5. Cover and steam for 20-25 minutes until grains are translucent and tender.
  6. Flip the rice bundle at the 12 minute mark to ensure even cooking.
  7. While steaming, combine 400ml coconut milk, 150g sugar, and 1 tsp salt in a saucepan over low heat.
  8. Stir until the sugar is completely dissolved but do not let the mixture reach a rolling boil.
  9. Reserve 1/4 cup of the sauce and whisk in 1 tsp rice flour to create a thicker topping glaze.
  10. Pour the remaining warm syrup over the hot, cooked rice in a bowl, cover, and let it rest for 20 minutes until the liquid is fully absorbed.