Klebreis mit Mango

Zutaten

• 1 cup white Thai sticky rice/sweet rice, (uncooked (see Notes))
• 2 tablespoons split yellow mung beans/yellow moong dal ((see Notes))
• 3 sweet ripe mangoes, ( preferably Ataulfo/Honey/Champagne)
• 3/4 cup full-fat unsweetened coconut milk
• 1/2 teaspoon table salt
• 1/3 cup +1 TB granulated sugar
• 3/4 cup full-fat unsweetened coconut milk ((rest of above can))
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons cornstarch*
• 1/4 teaspoon table salt

Zubereitung

1. 1

   Wash and Soak the Rice: Place the rice in a fine-mesh sieve and rinse until the water runs mostly clear. Transfer the rice to a bowl and cover it with water. Refrigerate the soaking rice for at least 6 hours, or up to overnight.

2. 2

   Cook the Rice: Fill the bottom of a steamer pot with water and bring it to a boil (a pasta pot with a steamer basket works well-see photos in the post). Line the steamer basket with a damp cheesecloth or a thin kitchen towel. Add the well-drained rice to the cloth and spread it out evenly, then fold the edges of the cloth over the rice. Cover with a lid and steam over high heat for 18-22 minutes, or until fully cooked. A few minutes before the rice is done, make the coconut syrup for the rice:

3. 3

   Make the Coconut Syrup: Mix the ingredients in a small saucepan over medium heat. Continue to stir until it comes to a boil, then remove it from the heat and cover.

4. 4

   Combine the Rice and Syrup: Once the rice is cooked, transfer it to a heatproof mixing bowl and pour the coconut syrup over it. Stir well to mix, cover with plastic wrap, and let it sit for 20 minutes. After 20 minutes, fold/stir the rice, cover again, and let it sit for another 20 minutes or until ready to serve (up to 2 hours at room temperature). While the rice rests, you can prep the mung beans (below).

5. 5

   Reconstitute the Mung Beans: Place the beans in a small saucepan and cover with an inch of cold water. Bring to a simmer over medium heat, then remove from the heat, cover, and let sit for 10 minutes (no longer). After 10 minutes, transfer the beans to a sieve, rinse with cold water, and dry with a kitchen towel.

6. 6

   Toast the Mung Beans: Lightly grease a large skillet with neutral oil. Heat the pan over medium-high heat. Once hot, toast the beans until golden, stirring frequently. Be patient – this will take several minutes, but it will be clear when they change color. Transfer to a plate to cool. The beans will crisp as they cool. Store in an airtight container for up to 1 month.

7. 7

   Make the Coconut Sauce: Add the ingredients to a small saucepan and whisk until the cornstarch dissolves. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens to the consistency of caramel sauce (thick but pourable). If it becomes too thick, stir in a little water.

8. 8

   Assemble: Divide the coconut sticky rice between plates, followed by peeled, sliced mangoes. Spoon the coconut sauce over the rice and mangoes, then sprinkle with the crispy mung beans. Dig in!