Mango and Coconut Sticky Rice Dessert

Rinse and wash the glutinous rice a few times, so that the water runs clear.

Soak the rice in a bowl for 3 hours in water or you can also leave it overnight in the fridge. The water should cover at least 2 inches above the rice.

Strain the rice through a sieve and place in a bamboo steamer lined with some greaseproof paper. A pot steamer will also work but again line the bottom of the steamer. Steam for 30 minutes or until the rice is cooked and soft.

While the rice is steaming, in a small pan, gently heat the coconut milk with the sugar and salt for 2-3 minutes until the sugar is melted.

Rinse the mung beans and add them to a small pot with enough water to cover them. Bring them to a gentle boil and let it simmer for 5 minutes until the beans are soft. Strain the mung beans and slightly pat them dry with a tea towel or kitchen paper. In a small frying pan, toast the mung beans gently for 4-5 minutes with a little oil until they are crispy.

Slice the mango flesh into cubes and set aside.

When the rice is soft and ready, spoon it into a bowl and pour two thirds of the coconut mixture in the rice and mix well.

Fill a small cup or bowl with your rice, pat down and then turn it out onto a plate, place your mango pieces around the rice shape and pour the reserved coconut sauce on top of the rice, sprinkle with some crispy mung bean. Ready to serve.