Thai Mango Sticky Rice

Instructions

1. Prepare the rice
   Drain the soaked glutinous rice and rinse thoroughly. Place in a steamer lined with cheesecloth or a bamboo steamer. Steam over medium-high heat for 20-25 minutes until the rice is translucent and fully cooked.
2. Make the sweetened coconut milk
   While the rice is cooking, in a small saucepan, combine 1 cup of coconut milk with 1/2 cup sugar and 1/4 teaspoon salt. Heat over low heat, stirring until the sugar dissolves completely. Do not let it boil. Remove from heat and set aside.
3. Season the rice
   Transfer the cooked sticky rice to a large bowl. Pour 3/4 of the sweetened coconut milk over the hot rice. Stir gently to combine, then cover with a kitchen towel and let stand for 20-30 minutes to allow the rice to absorb the coconut milk.
4. Prepare the coconut sauce
   In another small saucepan, combine the remaining 1/4 cup coconut milk, 1/4 cup sugar, 1/4 teaspoon salt, and cornstarch with 1/4 cup water. Stir well to dissolve the cornstarch. Cook over low heat, stirring continuously until the mixture thickens slightly. If using, add the pandan leaf for extra flavor. Remove from heat once thickened.
5. Prepare the mangoes
   Peel the mangoes and cut the flesh away from the pit. Slice the mango into thin, attractive pieces and arrange on a plate or keep chilled until ready to serve.
6. Assemble and serve
   To serve, place a portion of sticky rice on a plate, arrange mango slices beside or on top of the rice. Drizzle with the thickened coconut sauce, and sprinkle with toasted sesame seeds or mung beans. Garnish with mint leaves if desired.