If you love grocery shopping as much as we do, you will know that it is the mango season now! Looking at the racks of Thai honey mangoes in the supermarket, it reminds us of our favorite Thai dessert - Mango sticky rice.
1/2cupthai glutinous ricerinsed and drained for 4-5 times to remove the excess starch. (半杯泰国糯米冲洗4到5次, 把多余的淀粉洗掉)
1/2cupwaterin room temperature (半杯水)
1/2cupsugarcan be reduced if you prefer it to be less sweet. (半杯糖)
2thai mangoperfectly ripe, peeled and sliced (2泰国芒果)
Put a steaming rack into the wok, boil 2 big bowl of water in the wok. 把蒸架放入锅里， 煮热2大碗的水。
In a heatproof bowl, pour in the washed glutinous rice and slightly less than 1/2 cup water. Place the bowl into the wok after the water starts to boil. Steam for 20 mins. 把糯米和稍微少过1/2杯的水倒入耐热的碗里，然后放入锅里蒸20分钟。
In a saucepan, pour in the coconut cream, water, sugar and salt. Cook the coconut sauce over low heat to melt the sugar. Cover the saucepan with the lid to keep the sauce warm. 把椰子奶油，水，糖和盐放入锅里慢煮，搅拌直到糖融化。
20 mins later, pour the mixture into the cooked glutinous rice. Steam again for another 10 mins to allow the rice to absorb the sauce. ;糯米蒸好后， 把椰汁倒入糯米。然后, 再蒸10分钟。
Switch off the fire, allow the glutinous rice to sit in the wok for 10 mins till the sauce is fully absorbed. Stir the glutinous with a spoon, then let it sit for another 5 mins. 10分钟后， 把火熄灭， 用汤匙搅拌糯米。将锅盖盖上， 让糯米完全吸收椰汁.
Scoop the glutinous rice and top it with coconut cream and sliced mango. 把糯米舀入盘里，加上芒果和椰子奶油。