Wash 250g glutinous rice thoroughly under cold running water until the water runs clear. Soak the rice in fresh water for at least 1 hour, or preferably 4-6 hours, or overnight.
Drain the soaked glutinous rice well. Steam the rice in a steamer basket lined with cheesecloth for about 20-25 minutes, or until the rice is tender and translucent. Alternatively, cook in a rice cooker with 1 cup of water to 1 cup of rice ratio.
While the rice is steaming, combine 200ml coconut milk, 40g granulated sugar, and 1/8 tsp salt in a saucepan. Heat over medium-low heat, stirring constantly until the sugar and salt dissolve completely. Do not boil. Remove from heat.
Transfer the hot steamed rice to a bowl. Pour the prepared sweet coconut milk (200ml portion) over the rice. Stir gently to combine, then cover the bowl and let it sit for 10-15 minutes to allow the rice to fully absorb the coconut milk. Stir occasionally.
While the rice is absorbing, peel and slice the 2 ripe mangoes. Set aside.
In a small saucepan, combine the remaining 50ml coconut milk, 10g granulated sugar, and 1/8 tsp salt. Heat over low heat, stirring until sugar and salt dissolve. Bring to a very gentle simmer and thicken slightly if desired (optional, some people add a cornstarch slurry). Remove from heat.
Scoop the warm coconut sticky rice onto serving plates. Arrange the sliced mangoes next to the rice. Drizzle with the coconut topping sauce and sprinkle with 1 tsp roasted white sesame seeds. Serve immediately.
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