# 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
→ Fruit
10 - 2 ripe mangoes, peeled, pitted, and sliced
→ Garnish
11 - 1 tablespoon toasted sesame seeds or mung beans, optional
# Cooking Steps:
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. 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 - 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.
