Mango sticky rice is glutinous (sticky) rice steamed until translucent, then mixed with sweetened coconut milk, plated with ripe fresh mango (Nam Dok Mai or Keow Sawoei variety), and drizzled with slightly salted coconut cream.
Glutinous rice preparation
Soak glutinous rice 4–8 hours before steaming (overnight is fine). Steam in a bamboo basket over boiling water for 20–25 minutes; the grains should be translucent and slightly shiny. Mix immediately with warm sweetened coconut milk — the hot rice absorbs the coconut milk while still porous.
The coconut cream drizzle
The topping sauce is thick coconut cream, slightly salted, poured over the finished dish. The contrast of sweet rice and slightly savoury cream is the intended flavour. Do not sweeten the cream drizzle; the rice carries the sweetness.