Mango and coconut sticky rice dessert

Serves 2-4

Ingredients

200 g white glutinous rice
250 ml coconut milk
3 Tbsp of sugar
½ tsp of salt
2 fresh yellow mangoes (cut and diced)
50 g mung beans (sold as East End brand moong dal washed - split mung bean huskless)

Rinse and wash the glutinous rice a few times, so that the water runs clear.
Soak the rice in a bowl for 3 hours in water or you can also leave them overnight. The water should cover at least 2 inches above the rice.
Strain the rice through a sieve and place in a bamboo steamer lined with some greaseproof paper. Steam for 30 minutes or until the rice is cooked and soft.
While the rice is steaming, in a small pan, gently heat the coconut milk with the sugar and salt for 2-3 minutes until the sugar is melted.
Rinse the mung beans and add them to a small pot with enough water to cover them. Bring them to a gentle boil and let it simmer for 5 minutes until the beans are soft. Strain the mung beans and slightly pat them dry with a tea towel or kitchen paper. In a small frying pan, toast the mung beans gently for 4-5 minutes with a little oil until they are crispy.
Slice the mango flesh into cubes and set aside.
When the rice is soft and ready, spoon it into a bowl and pour two thirds of the coconut mixture in the rice and mix well.
On a plate, add some of the coconut rice with the mangoes and the reserved coconut mixture poured on top of the rice, sprinkle with some crispy mung bean. Ready to serve.