This is a dessert and mango is the star in this dish. Good sweet Asian mangos /mangoes available at Asian market is important to make the dish shine but ripe, sweet regular mango good too. Fresh coconut milk made from fresh grated coconut or canned coconut milk/cream can be used.
Make 4 servings
1½ cups white sticky/sweet/glutinous rice, rinsed and soaked in cold or luke warm water
1/2 cup canned coconut milk/cream, stirred well
1/2 cup sugar
4-5 pandan leaves, tied in knot (omit if you can not find it)
1/2 tsp Koscher salt
2-4 ripe, sweet mangos, peeled and cut in thick slices
1 Tbs split, skinned mung bean, soaked in hot water for 1 hour, drained well
mint for decoration (Optional)
1 cup canned coconut milk, stirred well
4 tsp light brown palm sugar (granulate white sugar can be used)
1/4 tsp Kosher salt
2 tsp rice flour, corn starch or tapioca
1. Rinse sticky rice lightly and soak in cold water over night or lukewarm water for one hour. Drain well and put it into a steamer, cover and steam with gentle, steady boiling water for 30 minutes,stir one or twice until cooked through (rice is tender, soft and no hard cord at center).
2. Rinse mung bean several times until the water is clear. Drained well. Toast it in pan over medium heat, stir continuously until light golden and crunchy.
3. Meanwhile, dissolve 1/2 cup sugar, 1/2 tsp salt with 1/2 cup coconut milk and pandan leave in a small saucepan over medium heat. When it comes to a boil, remove from heat. Leave the pandan leaves steeps until the sauce cool down. Use chopsticks, tongs or your fingers to squeeze the coconut sauce out of the pandan leaves and discard the leaves.
4. Combine sticky rice and coconut sauce in a pan. Mix them well together. If you want wet sticky rice like pudding, cover the pan and let the flavor mingles about 15 minutes or until serve. If you want drier sticky rice, heating the pan over medium heat and stir constantly until coconut sauce just disappeared (be absorbed by the sticky rice) and the sticky rice shiny. Remove from heat, cover immediately until serve. The longer you sear the sticky rice will make it drier so adjust the timing careful.
5. Whisk all the ingredients of coconut sauce together in a small saucepan. Heat it up over medium heat and whisk constantly until the sauce thicken and comes to a boil. Remove from heat.
6. Serve it warm or at room temperature. Divide the sticky rice into 4 mounds: one on each individual plate or press it into a bowl or mold which is lined with plastic wrap for easy removing. Drizzled generously with coconut sauce and sprinkle with toasted mung bean if use. Decorate with mint leave.