Sticky Rice with Mango

Instructions

1. Prepare the rice
   Drain the soaked glutinous rice and rinse thoroughly. Steam the rice in a bamboo steamer or rice cooker with the pandan leaves (if using) for about 20-25 minutes, until the rice is translucent and fully cooked.
2. Make the coconut mixture
   While the rice is cooking, heat 1 cup of coconut milk in a saucepan over medium heat. Add 1/2 cup sugar and 1/2 teaspoon salt. Stir until sugar is dissolved. Remove from heat and set aside.
3. Prepare the coconut sauce
   In another small saucepan, combine the remaining 1/2 cup coconut milk with 1/4 cup sugar. Bring to a gentle boil. Add the cornstarch mixture and stir continuously until the sauce thickens slightly. Remove from heat and add vanilla extract if using.
4. Mix the rice with coconut milk
   Transfer the cooked sticky rice to a large bowl. Pour the first coconut mixture (not the sauce) over the hot rice. Stir gently to combine, then cover and let sit for 15-20 minutes to allow the rice to absorb the coconut milk.
5. Prepare the mangoes
   While the rice is resting, peel and slice the mangoes into thick strips or chunks. Set aside.
6. Serve the dessert
   Place a portion of the coconut sticky rice on each serving plate. Arrange mango slices beside or on top of the rice. Drizzle with the thickened coconut sauce. Sprinkle with toasted sesame seeds and mung beans if using.