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Cooking
Mango Sticky Rice with Salty Cashews
· 2 servings
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.
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.
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.
Coconut sauce
Sweeten the coconut cream with two teaspoons of sugar. The sauce should be sweet and salty. Let it reduce for about 15 minutes, until it thickens slightly. Mix a teaspoon of tapioca flour with water, then stir it into the sauce quickly and continuously to thicken it.
Toast the cashews
Toast the cashew nuts in a pan. In a separate bowl, mix a splash of soy sauce, maple syrup and a little coconut oil. The mixture should taste sweet and salty.
Sticky glaze for the nuts
Turn up the heat and pour the mixture into the hot pan with the cashews. The liquid should evaporate and cling nicely to the nuts. Take the pan off the heat right away so the nuts and glaze don't burn. This whole process should only take about 10 seconds.