Ingredients

• 300 g Thai glutinous rice
• 250 ml coconut cream
• 100 g white sugar
• 1 tsp salt
• 2 leaves pandan leaves
• 125 ml coconut cream
• ½ tsp salt
• 1 tsp rice flour
• 3 ripe yellow mangoes
• 1 tbsp toasted split yellow mung beans

Method

1. 01
   Rinse the rice Put the glutinous rice in a bowl, cover it with cold water, swirl it with your hand and pour the cloudy water away, then repeat until the water runs almost clear.
2. 02
   Soak the rice Cover the rinsed rice with plenty of cold water and leave it to soak for at least four hours, or overnight if you have time.
3. 03
   Set up the steamer Bring a few inches of water to a boil in a steamer pot, line the steamer basket with a damp muslin cloth, then drain the rice well and spread it over the cloth in an even layer.
4. 04
   Steam the first side Cover the steamer and steam the rice over boiling water for twelve minutes.
5. 05
   Flip and finish steaming Lift the cloth, flip the rice over so the top goes to the bottom, cover again and steam for another twelve minutes until every grain is translucent and tender.
6. 06
   Warm the sweet coconut cream While the rice steams, put the two hundred and fifty millilitres of coconut cream, the sugar, one teaspoon of salt and the knotted pandan leaves in a small pan and warm over low heat, stirring, until the sugar dissolves.
7. 07
   Soak the hot rice Tip the hot rice into a bowl, remove the pandan leaves, pour the warm sweet coconut cream over the rice and fold it through gently, then cover the bowl and leave it to absorb for twenty minutes.
8. 08
   Make the salty topping Heat the remaining one hundred and twenty five millilitres of coconut cream with half a teaspoon of salt over low heat, stir in the rice flour mixed with water, and simmer gently, stirring, until it thickens slightly.
9. 09
   Cut the mangoes Peel the mangoes, slice each cheek away from the stone, and cut the cheeks crosswise into thick slices.
10. 10
    Plate and serve Put a mound of sticky rice on each plate with mango slices beside it, spoon the salty coconut topping over the rice, sprinkle with toasted mung beans if using, and serve at room temperature.