At a glance
You're making a dreamy Thai-inspired dessert with creamy coconut sticky rice, fresh mango, and a crunchy surprise of toasted cashews with a salty glaze. The rice needs a good 6-hour soak upfront, but the cooking is straightforward — you'll steam the rice, dress it with coconut goodness, whip up a silky sauce, and finish with quick-toasted nuts that get a sweet and salty coating in just about 10 seconds.
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Soak the rice
Soak the rice in water for at least 6 hours, rinse it a few times, then steam it. It's easiest to use a colander lined with parchment paper and steam the rice on top of that.
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Steam the rice
Add plenty of water to the pot, as sticky rice soaks up a surprising amount. Before steaming, season the rice with salt — one teaspoon is enough. Steam for about 25 minutes, until the rice is beautifully soft and fluffy.
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Coconut dressing
Gently stir the rice with a wooden spatula so you don't mash it into a paste. Add the coconut oil. Dissolve the sugar in the coconut cream, then pour it over the rice. Mix everything together and let the rice steam for another 10 minutes.
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