Sobre esta receta

Un amado postre de la calle tailandesa hecho con arroz glutinoso dulce empapado en leche de coco rica, cubierto con rodajas de mango maduro y fragante. Esta receta clásica es accesible, confiable y profundamente satisfactoria — el equilibrio perfecto de sabores cremosos, dulces y tropicales. La clave es usar el arroz correcto y mangos perfectamente maduros para un resultado auténtico cada vez.

Instrucciones

1. 1

   Rinse the glutinous rice in cold water 3–4 times until the water runs mostly clear. Then soak the rice in cold water for at least 30 minutes (or up to 4 hours for best texture). Drain well before steaming.

2. 2

   Fill a large pot or wok with 2–3 inches of water and bring to a boil. Line a steamer basket or bamboo steamer with cheesecloth or a clean, damp kitchen towel. Spread the drained rice evenly in the steamer. Place the steamer over the boiling water, making sure the water doesn't touch the rice. Cover tightly and steam for 20–25 minutes, flipping the rice halfway through, until the grains are translucent and tender all the way through.

3. 3

   While the rice steams, make the coconut soaking liquid. In a small saucepan over ^[medium-low heat], combine the full can of coconut milk, sugar, and salt. Stir until the sugar fully dissolves, about 2–3 minutes. Do not boil. Remove from heat.

4. 4

   Transfer the hot steamed rice to a large mixing bowl. Pour about three-quarters of the warm coconut mixture over the rice (reserve the rest for the sauce). Gently fold the rice with a spatula or wooden spoon to coat evenly. Cover the bowl with plastic wrap and let the rice absorb the coconut milk for 15–20 minutes. The rice will look wet at first — it will absorb the liquid as it rests.

5. 5

   In a small saucepan over ^[medium-low heat], combine the coconut milk, sugar, and salt. Stir until the sugar dissolves. If you prefer a slightly thicker sauce, stir in the cornstarch slurry and heat for 1–2 more minutes until just barely thickened. Remove from heat and let cool slightly — the sauce should be pourable, not thick.

6. 6

   Peel and slice the mango. For the cleanest slices, stand each mango upright and cut down on either side of the flat pit, then score or slice the flesh.

7. 7

   Scoop a generous mound of coconut sticky rice onto each plate. Fan the mango slices alongside or on top of the rice. Spoon 2–3 tablespoons of the coconut sauce over the rice (not the mango). Sprinkle with toasted sesame seeds or mung beans if using. Serve at room temperature for the best flavor and texture.