Thai Coconut Sticky Rice with Taro

Instructions

1. Prepare the rice
   Rinse the soaked glutinous rice until the water runs clear. Place in a steamer lined with cheesecloth over boiling water. Steam for 20-25 minutes until the rice is translucent and fully cooked. Transfer to a mixing bowl.
2. Make coconut sauce
   While rice is cooking, in a saucepan, heat 3/4 of the coconut milk with 1/2 cup sugar and salt over medium heat until sugar dissolves. Stir occasionally to prevent burning. Remove from heat once sugar is fully dissolved.
3. Mix rice with coconut milk
   Pour 3/4 of the coconut mixture over the hot steamed rice. Stir gently to combine, ensuring all rice grains are coated. Cover with a towel and let sit for 20 minutes to absorb the flavors.
4. Prepare the taro
   Steam the taro cubes for 15 minutes or until fork-tender but not mushy. Set aside.
5. Make taro sauce
   In a saucepan, combine the remaining coconut milk, remaining sugar, water, and steamed taro cubes. Bring to a gentle simmer over medium heat. Mash about half of the taro cubes against the side of the pan for texture while leaving some whole.
6. Thicken the sauce
   Slowly add the cornstarch mixture to the simmering taro mixture, stirring constantly until it thickens to a pudding-like consistency. Add vanilla extract and stir to combine. Remove from heat.
7. Assemble the dessert
   Spoon the sticky rice onto serving plates or into bowls. Top with the taro mixture, drizzle with the reserved coconut sauce, and sprinkle with toasted sesame seeds and coconut flakes.