Mango Sticky Rice

Instructions

1. Prepare the rice
   Drain the soaked glutinous rice and rinse thoroughly until the water runs clear. Place the rice in a steamer lined with cheesecloth over boiling water. Steam for 20-25 minutes until the rice is translucent and tender.
2. Make the coconut mixture
   While the rice is cooking, combine 1 cup of coconut milk with 1/4 cup sugar and 1/4 teaspoon salt in a small saucepan. Stir over low heat until the sugar dissolves completely, but do not let it boil. Remove from heat and set aside.
3. Mix rice with coconut milk
   When the rice is cooked, transfer it to a large bowl and pour the coconut milk mixture over it. Stir gently to combine, then cover with a cloth and let it rest for 20-30 minutes to allow the rice to absorb the coconut milk.
4. Prepare the coconut sauce
   In a small saucepan, combine the remaining 1/3 cup coconut milk with 1 tablespoon sugar and a pinch of salt. If using, add the pandan leaf. Mix the cornstarch with 1 tablespoon cold water and add to the saucepan. Heat gently, stirring constantly until slightly thickened. Remove from heat and discard pandan leaf if used.
5. Prepare the mangoes
   Peel the mangoes and slice them into thin, attractive pieces. Keep refrigerated until ready to serve.
6. Serve the dessert
   Spoon the sticky rice onto serving plates. Arrange the mango slices alongside or on top of the rice. Drizzle with the thickened coconut sauce. Sprinkle with toasted sesame seeds and mung beans if using, and garnish with mint leaves.