Khao Niao Mamuang Chuem Samun Phrai

Instructions

1. 1

   Rinse the glutinous rice until the water runs clear. Soak the rice in clean water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice thoroughly and steam it over medium-high heat for 20-25 minutes, or until tender and cooked through. If using a pot with a steamer basket, ensure the water does not touch the rice.

   ~25 min
3. 3

   While the rice is steaming, gently heat 200ml of coconut milk with 100g of granulated sugar and 1/2 teaspoon of salt in a saucepan over low heat, stirring until the sugar dissolves. Do not boil. Pour this mixture over the hot steamed rice and gently mix to combine. Cover and let it rest for 15-20 minutes to allow the rice to absorb the liquid.

   ~35 min
4. 4

   Prepare the herbal syrup. Bruise the lemongrass stalks and kaffir lime leaves. Thinly slice the galangal. Combine water, remaining 100g granulated sugar, bruised lemongrass, kaffir lime leaves, sliced galangal, star anise, cinnamon stick, and white peppercorns in a saucepan.

5. 5

   Bring the syrup mixture to a gentle simmer over medium heat. Cook for 15-20 minutes, allowing the aromatics to infuse the syrup. Stir occasionally. Strain the syrup through a fine-mesh sieve into a clean small saucepan, discarding the solids. Keep warm.

   ~20 min
6. 6

   Peel and slice the ripe mangoes.

   ~5 min
7. 7

   To serve, spoon a generous portion of the coconut sticky rice into serving bowls. Arrange the sliced mangoes alongside the rice. Drizzle the warm herbal syrup generously over the rice and mangoes. Garnish with toasted sesame seeds.

   ~5 min