Mango Sticky Rice

Method

1. Rinse 80 g of glutinous rice in several changes of cold water until the water runs almost clear, then cover generously with fresh cold water and leave to soak for at least 4 hours, or overnight. The grains should snap cleanly between your fingernails when they are ready.
2. Drain the rice well and spread it in a steamer basket lined with muslin or a clean cloth, folding the cloth loosely over the top. Bring a pan of water to a rolling boil, dropping in 1 pandan leaf if using, set the basket above it and steam for 25 minutes, turning the rice over once halfway, until every grain is translucent, shiny and tender with a slight chew.
3. While the rice steams, put 80 ml of the coconut milk in a small saucepan with 30 g of palm sugar and 0.25 tsp of salt. Heat gently, stirring, until the sugar has completely dissolved and the milk steams — do not let it boil, or it will split.