I am incredibly privileged to have received recipes for my favorite dishes from the Mandarin Oriental Bangkok. Sticky rice with Mangos and Pomelo Salad. Here is the recipe for sticky Rice with Mangos from Executive Thai chef Vichit Mukura – Oriental Baan Rim Naan. His bio follows.

The Oriental Baan Rim Naam
KHOW NIEW MAMUANG
Coconut sticky rice with mango
 
 
Ingredients for coconut mixture (part 1)
1.5​cups​thick coconut milk
170​grams​white sugar
8 ​grams​salt
1 ​leaf​pandanus leaf
 
Method
– mix thick coconut milk, white sugar, salt and pandanus leaf together in a sauce pan and heat them over medium heat until boiling. Strain them and set aside
 
Ingredients for sticky rice (part 2)
2​cups​raw sticky rice (Khiew Ngoo)
 
Method
– rinse raw sticky rice until the water is transparent and soak them for 5 hrs. at least or over night , then rinse well again and strain them
– on the stainless tray with cheese cloth, put the rinsed sticky rice on and wrap them with the same cheese cloth and bring to steam for ½ hr. until cooked
 
How to do the coconut sticky rice
– pour the coconut mixture (from part 1) in cooked sticky rice (still hot
​from part 2), then stir them until well mixed, cover them tightly ​about 15 mins
– remove the cover and stir them again, then cover about 15 more mins to be well blended
– served the coconut sticky rice with ripe mango