How to make Mango sticky rice

Ingredients

• 250 g glutinous (sticky) rice, soaked in cold water for at least 4 hours or overnight
• 400 ml coconut milk
• 80 g sugar
• 1/2 teaspoon salt
• 1 teaspoon cornflour mixed with 1 tablespoon water
• 2 large ripe yellow mangoes
• 1 tablespoon toasted sesame seeds or crispy mung beans (optional)

Method

1. Drain the rice and steam it in a steamer lined with a clean cloth or muslin for 20 to 25 minutes, until soft and shiny.
2. Meanwhile, warm 300 ml of the coconut milk with the sugar and a pinch of the salt, stirring until the sugar dissolves. Do not let it boil.
3. Put the hot rice in a bowl, pour the sweet coconut milk over it, stir once, cover and leave for 20 minutes to soak it up.
4. For the topping, heat the rest of the coconut milk with the remaining salt, stir in the cornflour mixture and simmer for 1 minute until slightly thick.
5. Peel the mangoes and slice the flesh away from the stone. Serve the rice with the mango beside it, the salty coconut sauce spooned over and a sprinkle of sesame seeds.