Ingredients:

  • 1.5 cups (300g) glutinous sweet rice
  • 2 cups (480ml) water
  • 1 cup (240ml) full-fat coconut milk
  • 1/3 cup (65g) coconut sugar
  • 0.5 tsp (3g) fine sea salt
  • 3 large (680g) ripe mangoes, peeled and sliced
  • 1 tbsp (8g) toasted sesame seeds
  • 1/4 cup (60ml) thick coconut cream

Instructions:

  1. Rinse the glutinous rice under cold water 3–4 times until the water runs clear to remove excess surface starch. Soak the rice in a bowl of fresh water for at least 4 hours (preferably overnight), then drain thoroughly using a colander.
  2. Line a bamboo steamer with cheesecloth or place the rice in a mesh strainer. Steam over boiling water for 20–25 minutes, gently fluffing the rice with a fork every 10 minutes.
  3. While the rice steams, whisk coconut milk, coconut sugar, and salt in a small saucepan over medium heat until the sugar dissolves. Do not let it boil.
  4. Immediately fold the hot coconut syrup into the hot steamed rice in a mixing bowl. Cover and let the rice rest for 20 minutes to fully absorb the liquid.
  5. Slice the ripe mangoes into wedges. Plate a portion of the coconut rice alongside the mango slices, drizzle with the reserved thick coconut cream, and garnish with toasted sesame seeds.