Glutinous rice should be soaked at least 2 hours before processing; the longer it soaks, the shorter the steaming time. I always soak the rice overnight, then it only needs to be steamed for twenty minutes.
Never cook glutinous rice, either in the steamer, steamer for the pot (covered with a cloth) or bamboo steamer.
Finished rice can easily wait in the saucepan for further processing, but you can also process the coconut milk and cut the mango.
First, take 3 tablespoons of the coconut milk and mix them in a saucepan with 1 tablespoon of sugar and a pinch of salt. Let everything dissolve over low heat, stir well and then mix 1 1/2 tablespoon of this mixture with the rice and work it in carefully. This gives the rice its sweetness and special note.
Then mix 1 tablespoon cornstarch and 3 tablespoon water.
Put 4 tablespoons of the canned coconut milk, about 1/2 -1 tablespoons of the cornstarch-water mixture, 1 teaspoon of sugar and 2 pinches of salt in another saucepan and bring to the boil over low heat. The topping should be slightly creamy and thick.
Put the sweetened sticky rice on a plate, drizzle with the topping and serve with a sliced mango.
This amount with a mango is perfect for two people, but it is always advisable to use only a small can of coconut milk, or these small tetrapaks.
If sticky rice is left over, it tastes delicious with ice cream. Also met in Thailand. Simply mix rice and ice cream.
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