Prep 4 hrs
Cook 5 mins
This dessert requires a steamer. If you don't have an Asian-style steamer, you can buy one for cheap at an Asian market. Or you can improvise by removing the top and bottom from an aluminum can, placing it into a stock pot, filling the can with rice, and filling the pot with water almost the top of the can. Cover the pot and let the water boil to fluff up the rice with the steam.
- 1 1⁄2 cups long-grain sticky rice, soaked in water to cover for at least 3 hours
- 2 cups unsweetened coconut milk
- 1 cup sugar
- 2 teaspoons salt
- 4 ripe sweet mangoes
- Drain the soaked sticky rice and transfer it to a steamer basket. Place the steamer basket over several inches of water in a saucepan or the base of a steamer. Bring the water to a rolling boil over medium-high heat. cover and cook, adjusting the heat to maintain a steady flow of steam, until the rice swells and glistens and is sticky enough to pinch into pleasing chewy lumps, 30-45 minutes. Replenish the steamer base with boiling water as needed to maintain the flow of steam.
- While the rice is steaming, combine the coconut milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir gently for 3 to 4 minutes, until the sugar and salt dissolves into a smooth sauce. Remove from heat and set aside.
- When the rice is cooked, transfer it to a large bowl; you will have about 4 cups cooked sticky rice. Pour the sweetened coconut milk over the rice and stir gently to mix it evenly into the hot rice. Cover, and set aside for at least 30 minutes and as long as 3 hours, to let the rice absorb the sauce. Meanwhile, peal the mangoes and cut the flesh off the long flat pits. Cut it into generous chunks and set aside.
- To serve, place a fist-sized portion of coconut rice and an equal portion of the mango chunks on each of 6 salad or dessert plates. Serve at room temperature with a fork and spoon.