Coconut Sticky Rice with Mango / Kao Niaw Mamoung

Serves 2-4

Ingredients

1 1/2 cups sticky rice, soaked in room temperature water at least 5-6 hours or overnight 

1 13.5-ounce can of unsweetened coconut milk

¼ cup dried pandan, optional 

1/2 cup palm sugar

A pinch salt

1-2 sweet, ripe mangoes or to taste

Garnish in the picture, optional

Toasted wild sesame seeds

Toasted coconut flake

Edible flowers

Prepare a rice steamer or double boiler with a steamer insert.

Soak sticky rice in room temperature water for at least 6 hours or overnight. Drain and discard soaking liquid.

Bring a steamer to a boil and steam sticky rice in a basket with cheesecloth until al dente, about 10 minutes, flip the rice, and steam for approximately 10 more minutes. Transfer to a mixing bowl.

While the rice is steaming, in a small saucepan over low heat, mix coconut milk, pandan dried leaves, palm sugar, and salt until the sugar dissolves.

The trick to perfect sticky rice--fragrant, flavorful, not mushy--is to steam it till just al dente then let the rice soak up the fragrant liquid. Pour the warm coconut milk mixture over the rice and mix. Cover with plastic wrap directly on top of the rice and let sit, covered, until the rice absorbs most of the coconut milk, about 30 minutes. 

Transfer the remaining coconut milk mixture to a small bowl for serving.