- 2 Cups Sticky or Glutinous Rice
- 2 Cups Water
- 1 13 Ounce Can of Thai Coconut Milk
- 4 Tablespoons of Palm Sugar or White Sugar (substitute)
- 1 Pinch of Sea Salt
- 2 Tablespoons Black Sesame Seeds
- 4 Ripe Mangoes of your choosing
- In a rice cooker, combine 2 cups of sticky or glutinous rice and 2 cups of water. Press cook.
- In a saucepan combine the can of coconut milk, sugar and salt and heat over low heat until the sugar and salt are completely taken up by the coconut milk. Set aside to cool.
- Peel the four mangoes. Remove the mango from the flat sides of the bone then remove the short side. Slice into bite sized pieces and reserve.
- Once the rice is done cooking, place 1/2 cup of rice on a plate and flatten out to approximately 4" round or square. Place mango pieces on top of rice. Drizzle the prepared coconut milk over the top of the mango and rice and sprinkle a few black sesame seeds on top to garnish.
- Enjoy at room temperature
- This dish is traditionally garnished with toasted mung beans.
- I prefer the Manila or Ataulfo Mangoes for this dish because they have the least amount of fiber, but feel free to use your favorite mango as long as it is perfectly ripe and sweet. In the US we have a limited variety of mangoes (Hayden, Manila, Kent and Tommy Atkins) to choose.
- Traditionally, sticky rice is soaked in water over night then steamed in a woven basket cone set over a pot of boiling water.