A delightful dessert featuring sticky rice infused with coconut milk, topped with fresh mango and drizzled with a rich coconut sauce.
Ingredients
1 cup glutinous rice
sufficient for soaking water
1/2 can coconut milk
1 cup sugar
1 tablespoon cornstarch
a pinch salt
as needed slices fresh mango
Method
Start by soaking the glutinous rice in a microwave-safe dish filled with fresh water for about half an hour. Once soaked, drain the excess water until the rice is barely submerged by a quarter inch.
Cover the dish with a lid or plastic wrap, then microwave the rice on high for around 10 minutes, or until most of the water is absorbed while keeping the rice moist. Stir the rice and microwave for an additional 4 minutes until it's almost dry.
In another bowl, combine half a can of coconut milk with 1 cup of sugar, whisking until the sugar completely dissolves. Pour this mixture over the rice and gently fold to ensure the rice is evenly coated. Cover and let it rest at room temperature for 20 minutes.
For the coconut sauce, take the remaining half can of coconut milk and transfer it to a saucepan. Whisk in 1 tablespoon of sugar, cornstarch, and a pinch of salt until smooth. Cook over medium heat, whisking continuously until it thickens, which should take about 2 minutes. Remove from heat and let it cool.
To serve, scoop the sticky rice into individual bowls, drizzle each bowl with about 2 tablespoons of the coconut sauce, and crown with slices of ripe mango.
