Mango Sticky Rice With Salted Coconut Cream

Drain the soaked rice and place it in a steamer basket lined with cheesecloth. Steam over boiling water for 20 to 25 minutes until the grains are translucent and tender throughout.

While the rice steams, combine 200 ml coconut milk, 100 g sugar, salt, and pandan leaves in a small saucepan over medium-low heat. Stir until the sugar is dissolved but do not let it boil.

Transfer the hot steamed rice into a glass bowl. Pour the coconut milk mixture over the rice and stir gently. Cover tightly with a lid or plastic wrap and let it sit for 20 to 30 minutes to absorb the liquid.

In a clean saucepan, whisk 100 ml coconut milk, 1 tbsp sugar, 1/4 tsp salt, and the rice flour. Simmer over low heat for 2 to 3 minutes until thickened to a coating consistency.

Peel the mangoes and slice the cheeks away from the pit. Cut into thin uniform slices or large cubes depending on your plating preference.

Scoop a portion of the infused sticky rice onto a plate. Arrange mango slices alongside, drizzle generously with the salted coconut sauce, and sprinkle with toasted mung beans.