Mango sticky rice

Ingredients:

• 1 cup (200g) glutinous rice
• 1 1/2 cups (360ml) coconut milk
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon (3g) salt
• 2 ripe mangoes, peeled and sliced
• 1/4 cup (60ml) coconut cream
• 1 tablespoon (15g) sugar for sauce
• 1/4 teaspoon (1g) salt for sauce
• 1 tablespoon (10g) sesame seeds, toasted

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or overnight.
2. Drain the soaked rice and steam it in a steamer lined with cheesecloth over simmering water for 25-30 minutes, until cooked and tender.
3. In a saucepan, combine coconut milk, granulated sugar, and 1/2 teaspoon salt. Cook over low heat, stirring until the sugar dissolves. Do not let it boil.
4. Transfer the steamed rice to a large bowl and pour the coconut milk mixture over it. Stir well, cover, and let it sit for at least 20 minutes to allow the rice to absorb the coconut milk.
5. For the coconut sauce, combine coconut cream, 1 tablespoon sugar, and 1/4 teaspoon salt in a small saucepan. Heat gently until the sugar dissolves, then remove from heat.
6. Arrange slices of ripe mango on serving plates. Spoon the sticky rice next to the mango slices.
7. Drizzle the coconut sauce over the sticky rice and sprinkle with toasted sesame seeds.
8. Serve warm or at room temperature, enjoying the combination of sweet, creamy, and fruity flavors.

Notes:

Ensure the rice is well soaked to achieve the desired sticky texture. If you don't have a steamer, you can use a metal sieve over a pot of boiling water. For extra flavor, you can add a pandan leaf to the coconut milk mixture while heating. This dessert is best served fresh but can be stored in the refrigerator for up to 2 days; reheat gently before serving.