Servings: 1

1 cup Sticky Rice 1 cup Sticky Rice
1 cup Coconut Milk 1 cup Coconut Milk
1 tsp Ground Sea Salt 1 tsp Ground Sea Salt
6 tbsp Sugar 6 tbsp Sugar
1 Ripe Barracuda Mango 1 Ripe Barracuda Mango
 
Coconut Sauce: subheading: Coconut Sauce:
½ cup Coconut Milk ½ cup Coconut Milk
1 tsp Rice Flour 1 tsp Rice Flour

Night before or 3 hours before: subheading: Night before or 3 hours before:
Rinse sticky rice in water and drain. Repeat a few times until water is clear.
Soak the rice in water overnight or atleast 3 hours before
Mango Sticky Rice: subheading: Mango Sticky Rice:
Place a bamboo steamer over a pot of boiling water (you can use a rice steamer instead).
Pour rice into bamboo steamer and steam for 20 minutes covered.
After 10mins, break up the rice in the bamboo steamer and place the lid back on to finish cooking for another 10mins.
While that cooks, pour coconut milk, sugar and salt into a pan over medium heat. Stir until the sugar and salt dissolve.
Turn off the heat and add the rice from the bamboo steamer. Break up the rice and stir until everything is incorporated.
Set aside and let the rice absorb the mixture.
Coconut Sauce: subheading: Coconut Sauce:
Pour coconut milk and rice flour into pan over low heat. Continue to stir to prevent clumping.
Once the mixture is thick and smooth, pour into a small serving glass.
Plating: subheading: Plating:
Using a small bowl (as a mold), place rice into the bowl and gently flip it over onto serving plate. This will give you a nice dome shaped sticky rice for presentation.
Take the barracuda mango, slice it in half and make incisions diagonally across. You should see a checkered like pattern forming.
Garnish sticky rice with some sesame seeds (optional), and serve with mango and coconut sauce!

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