Ingredients:

  • 1 ½ cups (300g) Thai sweet glutinous rice (sticky rice), un-cooked
  • 3 cups (700ml) Water, for soaking
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • ½ cup (100g) granulated sugar
  • ½ teaspoon (3g) fine sea salt
  • 1 pandan leaf, knotted (Optional)
  • 1 Tablespoon tapioca starch
  • 2 Tablespoons water (for slurry)
  • Toasted sesame seeds (Optional)
  • Fresh Mango Slices (Optional)

Instructions:

  1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or ideally overnight, at room temperature.
  2. Line the steamer basket with damp cheesecloth or parchment paper.
  3. Drain the soaked rice thoroughly. Spread the rice evenly in the prepared steamer basket. Steam over medium-high heat for 25-30 minutes, or until the rice is tender and translucent. Check occasionally and add water to the steamer pot if needed.
  4. While the rice is steaming, combine the coconut milk, sugar, salt, and knotted pandan leaf (if using) in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove the pandan leaf.
  5. In a small bowl, whisk together the tapioca starch and water to form a slurry. Add the slurry to the simmering coconut cream and stir constantly until the sauce thickens slightly.
  6. Transfer the steamed rice to a large bowl. Pour the warm coconut cream over the rice and gently stir to combine. Let the rice absorb the coconut cream for about 10-15 minutes, stirring occasionally, until most of the liquid is absorbed.
  7. Serve warm or at room temperature, garnished with toasted sesame seeds and fresh mango slices (if desired).