Sticky Rice with Mango and Salted Cashews
·Soak the rice
Soak the rice in water for at least 6 hours, rinse it a few times, then steam it. It's best to use a colander lined with parchment paper and steam the rice on top of that.
Steam the rice
Add a generous amount of water to the pot, as sticky rice absorbs a lot of it. 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
Stir the rice gently with a wooden spatula so you don't mash it. Add the coconut oil. Dissolve the sugar in the coconut cream and 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 have a sweet-and-salty balance. 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 constantly to thicken it.
Toast the cashews
Toast the cashew nuts in a pan. In a separate bowl, mix a pinch of soy sauce, maple syrup, and a little coconut oil. The mixture should taste salty-sweet.
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 stick nicely to the nuts. Remove from the heat immediately so the nuts and glaze don't burn. This whole process should take about 10 seconds.