Mango sticky rice with pistachios and palm sugar

Instructions

1. Begin this recipe a day in advance by rinsing the glutinous rice well, then placing it into a large bowl. Cover with water and allow to soak overnight. When ready to cook, line a steamer basket with muslin, drain the glutinous rice, and then steam for 15-20 minutes, or until the rice is tender.
   
2. While the rice is steaming, heat the coconut cream, sugar and salt in a small saucepan and stir to dissolve the sugar. Tip the warm rice out of the steamer into a second saucepan and add the sweetened coconut cream a little at a time, stirring so that the coconut cream is absorbed, and the rice is glossy.
   
3. To make the salted coconut cream, season the 100 ml coconut cream in a small bowl with salt to taste.
   
4. To serve, thickly slice the mangoes and divide the sticky rice between plates. Grate a little palm sugar over the rice, then top with the mango. Spoon over the salted coconut cream and sprinkle with the pistachios and an extra sprinkle of salt, if you like.