Mango Sticky Rice - Sydney Cheng from Cru

Ingredients:

1. 1 & 1/2 cups glutinous (sweet) rice

2. 1 & 1/3 cups well-stirred canned unsweetened coconut milk

3. 1 & 1/3 cup plus 3 tablespoons sugar

4. 1/4 teaspoon salt

5. 1 tablespoon sesame seeds, toasted lightly (optional)

6. 1 large mango, peeled, pitted, and cut into thin slices (at least 24 slices)

Steps:

1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.

2. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

3. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

4. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

5. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Why do you love this dish?

I like this dish because it is one that my mom made a lot when I was little. My mom was born in Laos before coming to America, and she would often tell me about the good memories she had as a child eating this dessert in her home country. I also like eating this dish because it isn't overly sweet like many desserts, and the mango and coconut flavors are great complements.