Khao Niao Mamuang Nam Pla Wan (Sweet Sticky Rice with Salty Fish Sauce Caramel)

Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in a large bowl with enough water to cover it completely for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice well and place it in a steamer basket lined with cheesecloth or parchment paper. Steam the rice over simmering water for 20-25 minutes, or until the rice is cooked through and tender.

   ~25 min
3. 3

   While the rice is steaming, prepare the coconut milk sauce. In a saucepan, combine 1 cup of coconut milk, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Heat over medium heat, stirring until the sugar and salt are dissolved. Do not boil.

   ~10 min
4. 4

   Once the rice is steamed, transfer it to a large bowl. Pour the warm coconut milk sauce over the hot rice and gently mix to combine. Let the rice sit for 15-20 minutes to absorb the coconut milk.

   ~20 min
5. 5

   Prepare the fish sauce caramel. In a small saucepan, combine the remaining 1/2 cup of coconut milk, the remaining 1/4 cup of granulated sugar, the palm sugar, 3 tablespoons of fish sauce, and the remaining 1/2 teaspoon of salt. Cook over medium-low heat, stirring constantly, until the mixture thickens into a syrupy consistency, about 5-7 minutes. It should coat the back of a spoon.

   ~7 min
6. 6

   Peel the ripe mangoes and slice them.

   ~5 min
7. 7

   To serve, scoop the sticky rice into serving bowls. Arrange the sliced mangoes alongside the rice. Drizzle generously with the warm fish sauce caramel and sprinkle with toasted sesame seeds.