Wash the rice 3-4 times to remove the starch or until the water is almost clear. Leave to soak overnight for at least 8-24 hours.

Afterwards, drain the water from the rice. Place the rice on a bamboo steamer lined with parchment paper.

Steam for 20-25 minutes or until the rice is cooked, slightly translucent, and still very chewy.

In a large pan, heat the coconut milk over medium high heat. Add in the sugar and salt. Leave the coconut milk to simmer over medium high heat until it boils. Once it boils, lower heat to medium and continue stirring until the sugar has dissolved.

Mix in the ube spread and extract (if using) and mix well with the coconut milk. Some chunks of ube are totally fine if these don’t completely dissolve.

Add in the steamed rice and cook down the rice until it has absorbed the coconut milk and has thickened, around 4 minutes.

Turn off the heat and leave to cool for 5 minutes.

In the same pan over medium high heat, add the coconut milk and sugar. Stir in the same direction and cook over medium heat until it boils. Once it boils, lower the heat to medium.

Dilute the cornstarch with the water.

While stirring the coconut milk, pour in the cornstarch mixture. Turn off heat and keep stirring until it thickens. Transfer to a sauce pourer or small container until ready to use.

Peel the mangoes and slice, creating 4 mango halves (or ‘cheeks’). Then slice each cheek into 1⁄4 -inch thick strips.

Portion the rice and mangoes into 4, then top with toasted sesame seeds. Finish off by drizzling on some of the coconut sauce. These are best enjoyed when freshly made!

You can refrigerate these overnight if you have leftovers, though they should be consumed within a day or 2 at most because coconut cream can easily go bad.

When you refrigerate the rice it will harden. If you want to enjoy them like they were when freshly made, transfer the rice on a microwave safe container then sprinkle some water on the rice. Cover it and microwave for 30–45 seconds while it cooks in its steam.