Mango and sticky rice

Wash the sticky rice in cold water five times or until the water runs clear.

Soak the rice in cold water for at least four hours or overnight.

Drain the rice well and steam for 25 to 30 minutes.

Meanwhile combine coconut milk, sugar and salt and cook just until the sugar is completely dissolved.

As soon as the rice is done, pour the syrup over it, stir and let sit 20 minutes.

Stir once more and let sit at least another 20 minutes, or until ready to serve.

Dissolve rice flour in water, add to coconut milk with salt, and cook until the sauce boils and thickens.

Rinse the mung beans a couple of times and cover with cold water.

Bring to a gentle boil, remove from heat immediately, cover and let sit 10 minutes.

Rinse and drain the beans, then toast in a lightly greased saute pan until golden brown and crunchy.

Serve the rice beside fresh sweet mango, top with the coconut sauce and the mung beans.

Variation: without a good fresh mango, make a mango compote with frozen mango.