Mango Sticky Rice

Mango Sticky Rice has been one of my favorite desserts, but I'd never known how to make it myself until I recently took a cooking class at a local Asian market. This is the recipe I got there, and tonight I made it on my own for the first time. Success! It's pretty easy to make once you have the requisite bamboo basket and all the ingredients. I'm glad I now have this dish in my dessert repertoire. 

2�3 cups uncooked sticky rice
1 � cans (19 oz) coconut milk (ChaoKoh/Mae Ploy brand)
1 teaspoon salt
1 pandan leaf
1 cup sugar
1.5 oz palm sugar
1 � tablespoons vegetable oil

Cook the sticky rice using the directions below. While the rice is cooking, make the sauce by putting the coconut milk, sugars, pandan leaf, salt, and vegetable oil in a saucepan. Bring to a boil on medium heat. Stir occasionally. Remove it from the heat when it boils. Reserve one cup of the coconut sauce and set it aside for serving later.

After the rice is cooked, put the sticky rice in a bowl and pour the coconut sauce (all except the reserved portion) over the rice. The sauce should cover the rice. Stir evenly. Cover for 3 to 5 minutes to let the rice absorb the sauce. Serve warm with sliced mango (fresh, preferably, or canned) and drizzle the reserved sauce over the mango.

Cooking instructions for sticky rice
First rinse the rice several times until the water runs clear and then soak in room temperature water for 2 � to 3 hours, or overnight. Fill a steamer pot with water. Drain the rice and put it in a bamboo basket designed to fit in the put (the bottom of the basket should be above the level of the water). Cover the rice basket with a lid/plate/aluminum foil and set the basket in the steamer pot. Bring the water to a boil and let the rice steam for 10 minutes. Stir so that the rice at the bottom of the basket comes to the top, then cook for 10 more minutes. Stir again and cook for 10 more minutes. The color of the rice should be clear when it is done. Taste to see if the texture is soft enough. If it isn�t soft enough, steam for five more minutes. Note: You can re-steam the rice later on if it becomes too hard. To clean the bamboo basket, let the leftover rice dry and then you can wipe out the dry grains with your hand.

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