Step by step

Method

5 steps

1. 1

   Drain 1 cup (200 g) glutinous (sweet) rice that you've soaked 4 hours or overnight. Steam it in a cheesecloth-lined steamer or fine-mesh basket over simmering water until the grains are tender and look translucent, 20–25 minutes. Taste a few grains — they should be soft and chewy, not chalky in the center. If they're still hard, steam 5 minutes more.

2. 2

   While the rice steams, warm 1 cup of the coconut milk (you'll use 1¼ cups / 300 ml total) with ⅓ cup (65 g) sugar and ½ teaspoon salt in a small saucepan over medium-low until the sugar dissolves and the milk is hot and steamy — don't boil hard or it can separate.

3. 3

   Turn the hot rice into a bowl. Pour the warm sweet coconut milk over it and fold gently so every grain gets coated. Cover and rest 20 minutes so the rice drinks in the milk and turns glossy and sticky.

4. 4

   Warm the remaining ¼ cup coconut milk for drizzling (a splash of sugar optional). Peel and slice 2 ripe mangoes — they should smell fragrant and yield slightly to a squeeze.

5. 5

   Scoop sticky rice onto plates, fan mango slices alongside, drizzle with the warm coconut milk, and sprinkle toasted sesame seeds if you like. Serve warm or room temp. You want tender, sweet sticky rice with ripe mango and a creamy coconut drizzle — not chalky undercooked rice or a watery coconut soup.