Thai Coconut Sticky Rice with Mango

Instructions

1. Prepare the rice
   Drain the soaked glutinous rice and rinse until water runs clear. Place in a steamer lined with cheesecloth or muslin over boiling water. Steam for 25 minutes or until rice is translucent and tender.
2. Make coconut mixture
   While the rice cooks, in a small saucepan, combine 1 cup of coconut milk with 1/4 cup sugar and 1/4 teaspoon salt. Heat until sugar dissolves, but do not boil. Remove from heat and keep warm.
3. Season the rice
   Transfer the hot cooked rice to a bowl and pour the warm coconut milk mixture over it. Stir gently to combine, then cover and let sit for 20 minutes to allow the rice to absorb the coconut milk.
4. Prepare coconut sauce
   In another small saucepan, mix remaining 1/2 cup coconut milk with 2 tablespoons sugar, 1/4 teaspoon salt, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens slightly, about 3-5 minutes. Remove from heat.
5. Toast garnishes
   If using mung beans, toast them in a dry pan until golden brown and crispy. Do the same with sesame seeds if they're not already toasted. Set aside for garnish.
6. Assemble the dessert
   Scoop a portion of sticky rice onto each serving plate. Place mango slices alongside or on top of the rice. Drizzle with the thickened coconut sauce and sprinkle with toasted sesame seeds and mung beans if using.