Thai mango sticky rice is one of my favorite desserts--chewy glutinous rice infused with sweetened coconut milk and topped with fresh mangoes and even more coconut goodness. It has the sweet and salty flavor profile that makes you keep coming back for bite after bite. I was fortunate enough to learn how to make this at a cooking class in Bangkok, but since I don't own the special steamer baskets they use, I wasn't sure if I could make this dish at home. So I tried steaming some sticky rice in a bowl made out of parchment paper resting in the pasta insert of my stock pot, and it worked perfectly! <br /> <br />I made coconut sticky rice this way for years but just recently discovered that if you waffle the leftover rice it adds a crispy, crackly shell while still maintaining the chewy texture on the inside. This is now the only way I'll eat this dessert.

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