Mango and sticky rice

Wash the rice vigorously in cold water, pouring off and repeating about five times until the water runs clear.

Soak in cold water at least four hours or overnight.

Drain gently and very well, shaking off residual water.

Line the steamer with muslin, put the rice in the middle leaving room around the edges, and fold the cloth over.

Steam over rapidly boiling water 30 minutes, flipping halfway in a cone steamer; 25 to 30 minutes undisturbed on a rack.

Meanwhile heat the coconut milk, sugar and half teaspoon salt in a pot only until the sugar dissolves, without reducing; cover to keep warm.

Dissolve the rice flour in the water, stir into the half cup coconut milk with the quarter teaspoon salt, and bring to a bubble, stirring constantly, until slightly thickened.

Turn the hot rice into a bowl, immediately pour over the warm syrup and stir out any clumps; cover with foil, weight it and leave 20 minutes.

Fold the rice from the bottom to the top, cover and leave another 20 minutes until the liquid is absorbed.

Rinse the mung beans, cover with 2 cups cold water and bring slowly to a boil over medium; remove from heat, cover and leave 10 minutes.

Drain, rinse off excess starch with cold water and let dry; toast in a lightly greased saute pan over medium-high, stirring gently, until slightly golden, 7 to 8 minutes; spread out to cool.

Cut the mango into thin pieces; plate with the sticky rice, spoon the salted coconut sauce over, and top with mung beans.

Variation, frozen mango compote: cube and thaw frozen mango, make a syrup of water and palm sugar, add a pinch of salt if the mango is sour or a bit of lime if it lacks acidity, marinate half an hour in the fridge, stir in chopped mint, and serve without the extra syrup.