Rinse and soak the rice. Rinse the sticky rice at least 3 times times until the water starts to run clear (and not cloudy) and then soak the rice for 8-10 hours or overnight in cold water.

Cook the sticky rice. Drain the soaked rice and place it in a strainer over a pot with a couple of inches of boiling water (see images in the article above). Cover and steam for about 20 minutes until translucent and cooked through. It will be firm and chewy but not mushy. Do not over-cook it at this point because it will continue to cook once you add it to the hot coconut milk mixture.

Make the coconut milk mixture. The sauce should be ready before the rice because you will need to immediately add the hot coconut sauce to the hot sticky rice. In a small saucepan over medium heat, combine coconut milk, granulated sugar, palm sugar (if you have it) and salt in a small saucepan. Bring the mixture to a boil. Reduce heat and simmer for 3 minutes. Reserve ¼ cup (60ml) of this mixture to serve as a sauce for later.

Place the just cooked hot sticky rice in a shallow 8-inch baking dish or pie dish. Pour the hot coconut milk mixture over the rice and toss it gently just to ensure all the rice comes into contact with the milk but do not stir it or it will become mushy. Cover the dish tightly with plastic wrap and then cover with a lid or a plate and sed aside to rest for 40 minutes, covered, without stirring. The rice will absorb the coconut milk as it sits. Again, do not stir or it will get mushy.

Make the thickened coconut sauce. Add a pinch more salt and rice flour to the saucepan with the reserved sauce (it should be a bit saltier than the sticky rice). Put the heat back on and bring it to a simmer so it thickens up. Let it cool.

When ready to serve, slice up the mango and serve the sticky rice with sliced ripe mango and extra coconut milk sauce on top. It is SO delicious!