Thai Coconut Sticky Rice with Corn

Instructions

1. Prepare the rice
   Drain the soaked sticky rice thoroughly. Line a bamboo steamer with cheesecloth or a thin kitchen towel, add the rice, and spread it out evenly. Steam over boiling water for about 25 minutes until the rice is tender and translucent.
2. Cook the corn
   While the rice is steaming, prepare the corn mixture. In a saucepan, combine 1 cup of coconut milk, sugar, salt, and corn kernels. If using pandan leaves, add them now. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves and the corn is tender, about 5-7 minutes.
3. Mix rice with corn
   When the rice is cooked, transfer it to a large bowl. Pour the hot corn and coconut milk mixture over the rice (remove pandan leaves if used). Gently fold everything together until well combined. Cover and let rest for 10 minutes to allow the rice to absorb the flavors.
4. Prepare coconut sauce
   In a small saucepan, heat the remaining 1/2 cup of coconut milk with vanilla extract (if using) until just warm. Do not boil. This will be used as a sauce for serving.
5. Toast the toppings
   In a dry skillet over medium heat, toast the sesame seeds and shredded coconut separately until golden brown and fragrant, about 2-3 minutes each, stirring constantly to prevent burning. Set aside to cool.
6. Serve
   Spoon the sticky rice with corn onto serving plates. Drizzle with the warm coconut sauce and sprinkle with toasted sesame seeds and shredded coconut. Serve with sliced fresh mango or other tropical fruits if desired.