Thai glutinous rice steeped in coconut cream and served with perfectly ripe mango.
Method
Rinse the rice until the water runs clear, then soak for at least 4 hours or overnight.
Drain and steam the rice for 25–30 minutes until glossy and tender.
Warm 220 ml coconut milk with the sugar and half the salt; do not boil.
Pour the warm coconut mixture over the hot rice. Cover and rest for 20 minutes.
Simmer the remaining coconut milk with the cornflour and salt until lightly thickened.
Slice the mango, spoon on the sticky rice and finish with coconut sauce and toasted seeds.
Angelina’s noteThe mango does most of the work. Wait for fruit that is fragrant, yielding and deeply golden.
