Preparation

• Rinse the glutinous rice thoroughly until the water is clear. Place the rice in a bowl and cover it with water, at least 7.5 cm above the rice. Let it soak for 6 hours.
• Drain the rice and place it evenly in a steamer lined with parchment paper. Steam for 30 to 40 minutes until tender.
• In a saucepan, bring 250 ml of coconut milk to a boil over medium heat, stirring gently. Add sugar and salt, stirring until fully dissolved. Remove from heat once boiling.
• In a mixing bowl, combine the steamed rice with the coconut milk mixture, covering it to prevent drying.
• Peel and slice the mangoes.
• In another saucepan, combine the remaining coconut milk, salt, and cornstarch. Heat gently until thickened.
• Serve warm rice with mango slices, top with the thickened coconut sauce, and sprinkle with sesame seeds.
• Enjoy your Mango sticky rice!