Yield: 40 tasting portions
Ingredient Amount
Rice, sticky, soaked overnight 4 Cups
Coconut milk 2/3 Cup
Sugar, Thai palm 2 Cups
Salt 1 Tbsp
Coconut Topping
Coconut milk 2 Cups
Sugar 3 Tbsp.
Salt 1/2 tsp.
Rice flour 3 Tbsp.
Mangos, peeled and sliced 4 ea.
Method
1. Drain the soaked rice and place in a perforated pan lined with cheesecloth. Steam until grains are soft, about 15-20 minutes.
2. Soak the mung beans in hot water for 1 hour. Drain, pat dry and toast in a non-stick sauce pan over medium heat, stirring constantly, until they are light brown and crispy. Set aside.
3. While rice is teaming, combine coconut milk, sugar and salt in a bowl. Microwave for 2 minutes to dissolve salt and sugar; mix well and set aside.
4. When sticky rice is done, transfer from steamer to a bowl. While rice is still hot, add the coconut milk sauce. Using a spatula, stir to coat the grains quickly and evenly. Cover with plastic wrap and set aside for 15 minutes for rice to absorb the sauce.
5. Combine all ingredients for the topping except the rice flour, in a sauce pan. Bring to a boil and reduce heat. Add 2 tablespoons of water to dissolve the rice flour and mix well. While the coconut sauce is simmering, slowly drizzle in the rice flour mixture and stir constantly. Bring to another boil and immediately remove form heat and set aside.
6. To serve, place a small amount of sticky rice onto a plate with mango slices on the side. Top with 1 - 2 tablespoons of the coconut topping over sticky rice and sprinkle with toasted mung beans.