Mango Sticky Rice

Steps

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1. 1
   Place 1 kg of snake eyes glutinous rice in a basin, add enough water to cover. Use alum to gently rub and scrub the rice grains, making them slippery. Continue rubbing until the grains become firmer and appear clear and bright.
   ≈0:28
2. 2
   Rinse away the alum, then wash the rice with fresh water 4-5 times until the water runs completely clear.
   ≈1:10
3. 3
   Soak the cleaned rice in water for 8-12 hours, preferably overnight. After soaking, rinse 1-2 more times and drain to remove any stale soaking water that might cause off-odors.
   ≈1:24
4. 4
   Add enough water to a pot, place a bundle of pandan leaves in it, and set up your steaming vessel. Add the drained rice, cover, and steam on high heat for about 20 minutes until fully cooked.
   ≈2:01
5. 5
   While the rice steams, prepare the coconut mixture. Combine 800 ml Amphawa coconut milk, 400 g white sugar, 15 g salt, and 4-5 pandan leaves in a pot. Bring to a boil, then turn off the heat once sugar and salt dissolve completely. Let cool to warm.
   ≈2:34
6. 6
   Once the rice is cooked, flip it once. Use a wet spatula to moisten and distribute moisture evenly throughout. Cover and steam for another 5-10 minutes.
   ≈3:38
7. 7
   Transfer the cooked rice to a basin and immediately add the warm coconut milk mixture. Stir with a spatula until well combined. Cover and rest for 10 minutes so the rice absorbs the coconut milk. Stir once midway through to ensure even absorption.
   ≈4:00
8. 8
   For the topping sauce: combine 500 ml Amphawa coconut milk, 60 g white sugar, 1 tsp salt, and 10 g rice flour. Stir until the flour dissolves completely, strain once, then heat in a pot until boiling. Turn off heat and let cool before pouring over the finished sticky rice.
   ≈4:39