Mango and Sticky Rice Part 1 Recipe Video

GETTING READY
1. Wash and scrub the rice 5 times with water.
2. Let soak for at least 30 minutes to overnight.

MAKING
3. Drain water from the rice and wrap the rice in a cheese cloth or porous cloth and steam it for 20-30 minutes until the rice is cooked through.
4. In a saucepan, prepare the macerating liquid by combining ¾ cup coconut milk, sugar and 1/2 teaspoon salt; let it simmer over low heat until the sugar is just melted.
5. When the rice is done, transfer it to a thick bowl and add the macerating liquid to it.
6. Immediately cover the bowl with an aluminum foil and let it sit in the steamer for 30 min; give it a stir after 20 minutes for the liquids to get absorbed.
7. In a small bowl, make slurry with 1 teaspoon of rice flour and a little water.
8. In a saucepan, take ¾ cup coconut milk and add the rice flour slurry and mix well.
9. Add ¼ teaspoon of salt and let the sauce cook with constant stirring until the sauce is thick.
10. Boil shelled and split mung beans in water for 7-10 minutes, drain and dry roast until its crunchy.

SERVING
11. Peel a mango and using a paring knife slice in half and cut into thin slices.
12. Shape the sliced mango as desired.
13. Plate the mango and using a measuring cup, serve ½ cup of glutinous rice alongside the mango.
14. Drizzle the coconut sauce on top and garnish with crunchy mung beans.