This Mango Sticky Rice recipe is a popular Thai dessert made from glutinous rice and coconut milk, served with sweet mango. This delicious treat is gluten free and my version also is refined sugar free.
Soak the rice in plenty of water, overnight or for at least 3 hours. Rinse the soaked rice until the water runs clear. Steam cook the rice (in a covered mesh strainer over boiling water) for 15-20 minutes until soft and translucent. Flip the rice once halfway through.
While the rice is steaming, heat the coconut milk, coconut sugar, and salt in a small saucepan over medium heat until the coconut sugar dissolves. Do not boil.
Place the steamed rice in a bowl and pour 3/4 of the coconut milk over top. Stir together and cover. Let sit for 20 minutes for the rice to absorb the coconut milk.
Add 1/2 teaspoon of rice flour or tapioca flour to the remaining coconut milk and heat until thickened.
Divide the sticky rice into serving bowls, top with the thickened coconut milk sauce and sprinkle with toasted mung beans. Serve with mango slices.