Authentic Thai Mango Sticky Rice

Measure 500 g of sticky rice (3.5 cups).

Wash the sticky rice many times with water until the water runs completely clear.

Strain the washed sticky rice through a sieve to remove excess water.

Place cheesecloth inside the rice cooker inner pot and add the drained sticky rice.

Add 500 ml of water (3.5 cups) over the rice, close the rice cooker, and cook.

Fold and tie 3 pieces of pandan leaf into a knot.

In a glass bowl, combine 250 g of sugar, 0.5 tbsp of salt, and 300 ml of coconut milk, then mix well.

Pour the coconut mixture into a pot with the knotted pandan leaves.

Boil the mixture on medium heat until the sugar is completely melted.

Open the rice cooker and mix the cooked sticky rice thoroughly.

Remove the pandan leaves from the coconut sauce pot.

Add the hot cooked sticky rice into the hot boiled coconut sauce and mix well together.

Cover the pot and let it rest for 10 minutes.

After 10 minutes, open the lid and mix the sticky rice again.

Cover the pot and let it rest for another 40 minutes.

In a pot, combine 200 ml of coconut milk, 0.33 tsp of salt, and 1 tsp of corn starch, then mix well on low heat until the sauce thickens.

After 40 minutes, plate the sticky rice onto a serving dish.

Peel and slice fresh ripe mangoes into neat wedges, then arrange them next to the sticky rice.

Pour the coconut topping sauce into a small bowl and add a pandan leaf garnish.

Sprinkle crispy mung beans on top of the sticky rice to finish.