Ingredients

• Glutinous (sticky) rice 300 g
• Coconut milk, canned 400 ml
• Sugar 90 g
• Salt 3/4 tsp (4.5 g)
• Rice flour or cornstarch 1 tsp (3 g)
• Pandan leaves (optional) 2
• Ripe mangoes 2 medium (450 g flesh)
• Crispy toasted mung beans 1 tbsp (12 g)

Instructions

1. 1

   Rinse the rice until the water runs almost clear, then cover with fresh water and soak for at least 4 hours or overnight.

2. 2

   Drain the rice, spread it in a steamer lined with cheesecloth, lay the pandan leaves on top and steam over boiling water for 25-30 minutes, until the grains are translucent and tender.

3. 3

   While the rice steams, heat 250 ml of the coconut milk with 80 g of sugar and 1/2 tsp of salt, stirring until the sugar dissolves; do not let it boil.

4. 4

   Transfer the hot rice to a bowl, pour the sweet coconut milk over it, stir gently, cover and leave for 20 minutes to absorb.

5. 5

   For the topping, whisk the rice flour into the remaining 150 ml of coconut milk with 10 g of sugar and 1/4 tsp of salt, and simmer for 2-3 minutes until slightly thickened.

6. 6

   Peel the mangoes, cut the cheeks off the pits and slice them crosswise.

7. 7

   Serve a mound of rice with sliced mango, spoon the topping over the rice and sprinkle with the mung beans.