Ingredients
Directions
- 1
Wash your rice a few times until water runs mostly clear, then submerge in boiling water for 20 minutes. While it’s sitting, set up your steamer and get your water boiling - I added parchment paper so that the rice wouldn’t stick but you can also use a muslin cloth. After 20 min, rinse the rice under cold water and drain well. Ty to @hotthaikitchen for having the best method I’ve come across while researching!
- 2
Steam the rice for 20-25 minutes and transfer to a bowl. Heat up your coconut milk, sugar, and salt and until all combined and taste to adjust. Transfer half the sauce to a bowl and add rosewater. Add to rice and mix well and set aside.
- 3
The other half of the coconut sauce goes back on low heat. Mix your cornstarch slurry together and pour into the mixture and mix well until there are no lumps. Add a little bit more salt for this sauce so you get a sweet rice mixture with a salty sauce balance. Remove from heat and transfer to a bowl for topping.
- 4
If toasting mung beans, soak them in hot water for 10 minutes, drain well, and then lightly fry until golden and crunchy. If using sesame seeds, just toast directly on low med heat for a few minutes.
- 5
Peel your mango, cut the cheeks off, and slice for plating. Assemble everything together and serve with extra sauce on top.
