Mango Sticky Rice (Vegan Version) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g glutinous rice (sweet rice)</li><li class="ingredients-single-item">400ml full-fat coconut milk, divided</li><li class="ingredients-single-item">80g granulated sugar (or coconut sugar)</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 ripe mangoes</li><li class="ingredients-single-item">2 tbsp toasted sesame seeds</li><li class="ingredients-single-item">1 tbsp cornstarch (optional, for thickening sauce)</li><li class="ingredients-single-item">1 pandan leaf, knotted (optional, for fragrance)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rice steamer or bamboo steamer</li><li class="equipment-single-item">Cheesecloth or fine-mesh sieve</li><li class="equipment-single-item">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Rinse the glutinous rice thoroughly under cold water until the water runs clear. This removes excess starch that could make your rice too gummy. Place the rice in a bowl and cover with water, then soak for at least 4 hours or overnight. This hydration step is crucial for achieving the perfect sticky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drain the soaked rice using a fine-mesh sieve or cheesecloth. If using a rice steamer, line it with cheesecloth for easier removal later. Steam the rice for about 20-25 minutes until tender and translucent. The rice should be sticky but each grain should still maintain its integrity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the rice is steaming, prepare the coconut sauce. Pour 300ml of the coconut milk into a small saucepan. Add the sugar and salt, then heat gently over medium-low heat, stirring until the sugar dissolves completely. If using, add the knotted pandan leaf for a traditional aromatic touch. Avoid boiling the mixture as this can cause the coconut milk to separate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the rice is cooked, transfer it to a bowl while still hot. Pour about two-thirds of the warm coconut milk mixture over the rice. Gently fold the liquid into the rice, being careful not to mash the grains. Cover the bowl and let it rest for 20-30 minutes to allow the rice to absorb the sweet coconut flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the coconut cream topping, combine the remaining 100ml coconut milk with 1 tablespoon cornstarch (if using) in the saucepan. Heat gently while whisking until slightly thickened to a pouring consistency. This creates a luscious sauce that will beautifully coat the dessert.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Peel and slice the mangoes. For an elegant presentation, you can either dice the mango into cubes or cut into thin slices. The mango should be ripe but firm enough to hold its shape when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To serve, place a portion of the coconut-infused sticky rice on each plate. Arrange the mango slices alongside or on top of the rice. Drizzle with the thickened coconut cream and sprinkle with toasted sesame seeds for a nutty crunch and visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately while the rice is still slightly warm and the sauce is fresh. The contrast between the warm, sweet rice and the cool, juicy mango creates a delightful sensory experience that's the hallmark of this beloved dessert.</li></ol>