Thai Mango Sticky Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Jams and preserves

  4 tbsp or 80g

• Drop

  Sun

  1g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Cornstarch

  1 tsp or 3g

• Water

  Plain, clean water

  ¹⁄₁₆ cup or 10g

• Mango

  1 Medium Raw - Whole Foods Market

  2 medium raw or 300g

• Coconut

  Shredded, Sweetened - Safeway

  1 tbsp or 8g

Directions

1. Coconut rice: Wash the rice 3-4 times to remove the starch or until the water is almost clear. Leave to soak overnight for at least 8-24 hours. Afterwards, drain the water from the rice. Place the rice on a bamboo steamer lined with parchment paper. Steam for 20-25 minutes or until the rice is cooked and still chewy.
2. In a large pan, heat the coconut milk over medium high heat. Add in the sugar and salt. Leave the coconut milk to simmer over medium high heat until in boils. Once it boils, lower heat to medium and continue stirring until the sugar has dissolved. Mix in the ube jam* and extract (if using) and mix well with the coconut milk. Some chunks of ube are totally fine if these don't completely dissolve. *ube jam: add 200ml coconut milk, 1/2 cup sugar and 1/4 tsp salt to a pan and begin to cook until thickened. Add 550g ube or puree and mix well. Keep refrigerated in air-tight container.
3. Add in the steamed rice and cooked down the rich until it has absorbed the coconut milk and has thickened, around 4 minutes. Turn off the heat and leave to cool for 5 minutes.
4. Coconut sauce: In the same pan over medium high heat, add the coconut milk and sugar. Stir in the same direction and cook over medium heat until it boils. Once it boils, lower the heat to medium. Dilute the cornstarch with the water. While stirring the coconut milk, pour in the cornstarch mixture. Turn off heat and keep stirring until it thickens. Transfer to a sauce pourer or small container until ready to use.
5. Peel the mangoes and slice, creating 4 mango halves (or 'cheeks' as I'd like to call them). Then slice each cheek into 14 -inch thick strips.
6. Portion the rice and mangoes into 4, then top with toasted sesame seeds. Finish off by drizzling on some of the coconut sauce. These are best enjoyed when freshly made!
7. You can refrigerate these overnight if you have leftovers, though they should be consumed within a day or 2 days at most because coconut cream can easily go bad. When you refrigerate the rice it will harden. If you want to enjoy them like they were when freshly made, transfer the rice on a microwave safe container then sprinkle some water on the rice. Cover it and microwave for 3045 seconds while it cooks in its steam.

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