>> source: Aromdii Cooking School, Chiang Mai
>> servings: 2
>> time: 30 minutes plus overnight soaking

-- Khao Neaw Ma Moung (Sticky Rice Mango)

Cook @sticky rice{1%handful} by steaming (soak overnight first).

Heat @coconut cream{0.25%cup} in a #small pot{} over low heat. Add @salt{0.25%tsp} and @brown or white sugar{1%tbsp}, stirring until dissolved.

Mix the sweetened coconut cream into the cooked sticky rice and keep warm until the cream is fully absorbed.

For the topping, mix @rice flour{0.5%tbsp} and @salt{0.25%tsp} into @coconut milk{0.25%cup}. Heat over low heat for about 1 minute, then allow to cool.

Serve the sticky rice with fresh mango slices, drizzle the topping over, and sprinkle with @deep fried mung beans{0.5%tsp}.