Thai Coconut Sticky Rice with Mango (Khao Niao Mamuang)

Step 1

Rinse sticky rice frequently until the water is clear. Leave the sticky rice soak for one night in cold water. If you are pressing for time, at least 4 hours in water (sorry, can't be any earlier or it won't turn out good)

Step 2

Bring the water in the steamer to a boil. Steam the sticky rice in the steamer basket with a lid for 20 minutes

Step 3

While the sticky rice is steaming, put the coconut milk in a pan on a low heat. Add sugar, salt and pandan leave and let simmer gently for  5 minutes. Do not boil the coconut milk

Step 4

Remove the pandan leaves and use a pair of tongs to wring it above the coconut milk so you don't lose too much coconut milk that is absorbed by the pandan leaves. Pour half of the coconut milk mixture over the warm sticky rice and stir to mix. The sticky rice has to be moist but not drowned in coconut milk. Leave to stand for 15 minutes

Step 5

Peel the mango and cut in small cubes. You can use this hedgehog method for easier cutting: Slice both mangoes down either side of the stone. Take each half and score a crisscross pattern about 2 cm down through the flesh, stopping at the skin. Turn the skin inside out so the mango pieces pop up. Trim the skin off the middle bit where the stone is, then cut them into cubes as well so you are not throwing any extra flesh away

Step 6

Put the sticky rice in small servings bowls, spoon over a few tablespoon of the other half of the (warm) coconut mixture and scoop some mango cubes on top. Sprinkle with some sesame seeds