Mango-flavored Sticky Rice with Coconut Cream Caviar (ข้าวเหนียวรสมะม่วงหน้าคาเวียร์กะทิ)

1.Cover the glutinous rice with water, gently rub for 1 minute, then drain the water. Rinse the rice 2-3 more times until the water runs clear. Soak the rice for 3 hours.

2.In a large pot, mix coconut milk, mango mix concentrate, sugar, and salt. Heat the mixture, stirring until dissolved, then set aside to cool.

3.Line a steamer with cheesecloth. Drain the rice and spread it evenly in the steamer, leaving a small gap in the middle for steam to pass through. Steam the rice for 15 minutes, then flip it and steam for another 15 minutes.

4.Transfer the hot, steamed sticky rice into the coconut milk mixture. Stir gently and coat rice in the mixture, cover, and let it sit for 10 minutes. Stir again, then let it sit for another 10 minutes.

5.For Serving: Shape the sticky rice into small, bite-sized portions and place them in small cups or pandan leaf cones.

6.To make coconut jelly caviar, put oil in a bowl placed over an ice bath to chill the oil.

7.In a saucepan, combine agar powder and water, letting it sit for 5 minutes. Add salt and coconut milk, bring to a boil, then simmer for 3 minutes.

8.Transfer the mixture into a squeeze bottle and slowly drop it into the chilled oil. The coconut mixture will form small jelly pearls. Scoop out the jelly pearls and rinse them under water.

9.Top the sticky rice with the coconut jelly caviar and garnish with fresh mango slices.