Khao Niao Mamuang (Mango Sticky Rice)

Soak the rice

Rinse the glutinous rice, then soak it in plenty of water for at least four hours or overnight until the grains are soft enough to pinch apart.

Steam the rice

Drain the rice and steam it in a bamboo or metal steamer lined with cloth for twenty-five minutes, flipping once halfway, until translucent and tender.

Warm the coconut sauce

While the rice steams, warm the coconut milk with the sugar and salt in a small pot over low heat for three minutes, stirring until dissolved, without letting it boil.

Soak the rice in sauce

Transfer the hot steamed rice to a bowl, pour over three quarters of the warm coconut sauce, stir gently to coat, and let it sit for fifteen minutes to absorb.

Plate and serve

Spoon the sticky rice onto plates alongside the sliced mango, drizzle with the reserved coconut sauce, and sprinkle with toasted mung beans.