Thai Mango Rice

Ingredients

500gm glutinous rice (wash and soak with water)

A

1 1/2 cup thick coconut milk
3/4 cup sugar
1 1/2 tsp salt

B

4 ripe mangoes (water lily)

Thick Santan Topping

3 cups thick coconut milk
3 tblsp rice flour
3/4 tsp salt

Method

Do not oversoak rice!
After 4 hours, drain water from rice and wash 3x to remove traces of alum.
Place a can can cloth or net indise steamer and steam rice for 45 mins or until soft and grain can be pressed without feeling and hard core.
While still hot, transfer into bowl and add in the rest of ingredient A. Stir continuously until well blended.
Cover for 15 mins, after that uncover and place a plastic bag into your hands to mix the rice (massage). Cover again for 15 mins , uncover and mix again with hands. This will make the pulut glossy.
For the Santan topping, cook until warm and lightly thickened. Do not boil. Serve pulut with mangoes.