# Ingredient List:
→ Sticky Rice
01 - 1 cup glutinous (sticky) rice, rinsed until water runs clear
02 - 1.5 cups water
→ Coconut Mixture
03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
→ Topping
06 - 2 ripe mangoes, peeled and diced
07 - 2 tablespoons toasted sesame seeds or toasted mung beans
→ Garnish (optional)
08 - Fresh mint leaves
# How-to Steps:
01 - Rinse the glutinous rice under cold water until the rinse water runs clear; if time permits, soak the rice in cold water for 30 minutes then drain thoroughly.
02 - Combine the drained rice and 1.5 cups water in a saucepan, bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes or until the water is absorbed; remove from heat and let rest, covered, for 10 minutes.
03 - While the rice cooks, place the coconut milk, sugar and salt in a small saucepan and warm over medium heat, stirring until the sugar dissolves and the liquid is warm but not boiling; remove from heat.
04 - Reserve about one quarter of the coconut mixture for drizzling; pour the remaining coconut milk over the warm rice, stir gently to combine, cover and let the rice absorb the coconut milk for 10 minutes.
05 - Divide the coconut-infused rice evenly among 6 small serving cups, pressing gently to compact each portion.
06 - Top each portion with diced mango, drizzle with the reserved coconut mixture, then sprinkle with toasted sesame seeds or toasted mung beans.
07 - Garnish with mint leaves if desired and serve slightly warm or at room temperature; alternatively chill before serving for a cooler presentation.
