Ingredients :

• 1 cup glutinous rice (sweet rice)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Method :

1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight.
2. Drain the soaked rice and steam it for about 20-25 minutes, or until tender and cooked through. You can use a steamer basket over a pot of boiling water.
3. While the rice is steaming, prepare the coconut sauce. In a saucepan, combine 1 cup of the coconut milk, sugar, and salt.
4. Heat the mixture over medium heat, stirring constantly until the sugar and salt are dissolved. Do not boil.
5. Once the rice is cooked, transfer it to a bowl. Pour about half of the warm coconut sauce over the hot rice. Gently stir to combine, allowing the rice to absorb the sauce.
6. Cover the bowl and let the rice sit for about 15-20 minutes to absorb the sauce fully.
7. In a small saucepan, gently warm the remaining coconut milk (about 1/2 cup). This will be used for drizzling.
8. Serve the sticky rice warm. Top with fresh mango slices and drizzle with the remaining warm coconut milk. Garnish with toasted sesame seeds if desired.

Recipe Notes :

Chef’s Tip: For an extra rich flavor, use high-quality full-fat coconut milk. Variation: Add a pinch of pandan extract to the coconut sauce for a fragrant twist. Storage: Leftover sticky rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.