Thai Mango Sticky Rice

A classic Thai dessert of sweet coconut sticky rice served with ripe mango slices.

• 1 cup glutinous (sticky) rice
• 1 cup coconut milk
• 0.33 cup sugar
• 0.5 tsp salt
• 2 ripe mangoes, sliced
• 1 tbsp toasted sesame seeds

Method

1. Soak the sticky rice in water for at least 4 hours or overnight, then drain.
2. Steam the rice in a lined steamer for 20-25 minutes until translucent and tender.
3. Gently warm the coconut milk with sugar and salt until dissolved, do not boil.
4. Reserve a few tablespoons of the coconut mixture, then pour the rest over the hot rice and let it absorb for 20 minutes.
5. Arrange the rice with sliced mango, drizzle with the reserved coconut sauce, and sprinkle with sesame seeds.