Why This Recipe Works

This classic Thai dish is all about balance. We started with the sticky rice, which needs to be rinsed well to remove excess starch and then soaked for at least 1 hour to hydrate before it is steamed. Wrapping the rice in a wet dish towel prevented it from sticking while it steamed in a bamboo steamer basket. To the hot, tender-chewy rice we poured over warm lightly sweetened coconut milk, which made the rice glossy and rich. We then made a salted coconut sauce lightly thickened with cornstarch to balance out the rice and the thick slices of very sweet, ripe Ataulfo mango served alongside. A topping of toasted mung beans added crunch.

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Before You Begin

Yellow mung beans are made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is quick to cook. They are available at grocery stores or online. If you don't have a bamboo steamer, use our alternative method. Thai sticky rice (also labeled “glutinous” or “sweet”) is available online and at Asian markets. Do not substitute other rice such as sushi or arborio. The quality of coconut milk matters here; our favorite brand is Aroy-D. Shake the coconut milk well before opening. Do not use light coconut milk. The mangos are ready to use when their skins have turned yellow, they're a bit wrinkly and spotty, and they yield to gentle pressure. Make the mung beans while the rice soaks. Though they won't offer the same crunch, toasted white or black sesame seeds can be substituted for the mung beans. This dish can be served warm or at room temperature as dessert or a snack.

Instructions

Bring 1 cup water to boil in small saucepan. Remove from heat; add mung beans; cover and set aside until beans have softened, about 10 minutes.

Drain beans and transfer to paper towel–lined plate, spreading into even layer. Let stand at least 5 minutes to dry. Add beans to small skillet and place over medium-high heat.

Cook, stirring frequently, until beans are just starting to turn lightly golden, 5 to 7 minutes. Transfer to bowl and let cool completely before using. (Toasted mung beans can be stored in airtight container at room temperature for 1 week.)

Place rice in fine-mesh strainer and rinse under cold running water until water runs clear. Place rinsed rice in medium heatproof bowl and cover with several inches cold water. Let rice stand for at least 1 hour or up to 24 hours. Drain rice well in fine-mesh strainer. Rinse bowl in which rice soaked.

Bring 4 cups water to boil in 14-inch flat-bottomed wok or 12-inch skillet over high heat. Meanwhile, line steamer basket with clean, damp dish towel. Transfer rice to center of towel and pat rice in even layer. Fold overhang over rice to form bundle and cover with steamer lid. Set steamer in wok and reduce heat to maintain simmer (small wisps of steam should escape from beneath lid). Steam rice until translucent, tender but still chewy, 20 to 25 minutes (check rice by carefully unwrapping bundle; taste rice from center of pile).

While rice steams, combine 1 cup coconut milk, sugar, and ¼ teaspoon salt in small saucepan over medium heat and cook, stirring frequently, until sugar dissolves. Remove from heat and cover to keep warm.

Transfer rice to cleaned bowl. Working quickly, pour coconut milk mixture over top (it will look like too much liquid). Stir gently to combine; cover; and let stand until liquid is absorbed, about 15 minutes.

Meanwhile, rinse saucepan and add remaining coconut milk and remaining ⅛ teaspoon salt. Bring to simmer over medium heat. Combine 1 teaspoon water and cornstarch in small bowl, stirring until cornstarch is dissolved. Stir cornstarch mixture into coconut milk and cook, stirring constantly, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and set aside. (Cooled sauce may be refrigerated overnight. Bring to room temperature before serving.)

When ready to serve, divide coconut rice among serving plates. Arrange sliced mango alongside (½ mango per person). Spoon sauce over rice. Sprinkle mung beans over sauce and rice and serve.