# What You'll Need:
→ Rice
01 - 1 cup glutinous sticky rice
02 - Water for soaking and steaming
→ Coconut Sauce
03 - 1 cup full-fat coconut milk
04 - 4 tablespoons granulated sugar
05 - 1/4 teaspoon salt
→ Topping
06 - 1/3 cup coconut milk
07 - 1 tablespoon sugar
08 - Pinch of salt
09 - 1 teaspoon cornstarch mixed with 2 teaspoons water, optional for thickening
→ Fruit
10 - 2 ripe mangoes, peeled, pitted, and sliced
→ Garnish
11 - 1 tablespoon toasted sesame seeds or mung beans, optional
# Directions:
01 - Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
02 - Drain the rice and steam over boiling water in a cheesecloth-lined steamer basket for 25 to 30 minutes, or until tender and translucent.
03 - While the rice is steaming, combine 1 cup coconut milk, 4 tablespoons sugar, and 1/4 teaspoon salt in a saucepan. Heat gently, stirring, until the sugar dissolves completely. Do not boil.
04 - When the rice is cooked, transfer it to a mixing bowl. Pour the warm sweetened coconut milk over the rice. Stir to combine, cover, and let it absorb for 15 minutes.
05 - For the topping, mix 1/3 cup coconut milk, 1 tablespoon sugar, and a pinch of salt in a small saucepan. If you prefer a thick sauce, add the cornstarch slurry. Cook over medium heat, stirring, until slightly thickened.
06 - Mound portions of sticky rice onto plates. Arrange mango slices alongside. Drizzle with the coconut topping and garnish with toasted sesame seeds or mung beans if desired. Serve at room temperature.
