Mango Sticky Rice (Khao Niao Mamuang)

Method

1. 1Soak the rice. Rinse the glutinous rice in several changes of cold water until the water is almost clear, then cover it with fresh water and soak for 240 minutes. The soak hydrates the centre of each grain, so steaming cooks it through without turning the outside mushy.
2. 2Prepare the steamer. Drain the rice well and line a steamer basket with a clean damp cloth or a steaming liner. Bring 3 cm of water to a firm boil underneath; the water must not touch the rice or it will cook unevenly.
3. 3Steam the rice. Spread the drained rice in an even layer, cover it and steam for 25 minutes over medium-high heat. The grains should look glossy and translucent at the edges, with no dry white core when one is pressed between two fingers.
4. 4Make the coconut soak. While the rice steams, combine 350 ml coconut milk, 100 g sugar and 3 g salt in a saucepan over low heat for 4 minutes, stirring until the sugar dissolves and small bubbles appear around the edge. Do not boil it hard; broken coconut milk will leave an oily rice.
5. 5Season and rest the rice. Tip the hot steamed rice into a wide bowl, pour over the warm coconut mixture and fold gently until every grain is coated. Cover and let it stand for 20 minutes, stirring once after 10 minutes; the rice should become plump and creamy but still hold its shape.
6. 6Cook the sauce and topping. Whisk the remaining 150 ml coconut milk, 20 g sugar, 1 g salt and rice flour in a small pan until smooth. Cook over low heat for 5 minutes, stirring constantly, until it lightly coats a spoon; toast the split mung beans in a dry pan for 4 minutes until golden and fragrant.
7. 7Plate while the rice is warm. Peel and slice the mangoes just before serving, then divide the coconut rice between four plates. Spoon the salted coconut sauce over the rice, arrange mango alongside and finish with toasted mung beans.