Step 1
Rinse the rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight.
Step 2
Steam the soaked rice over medium heat for 25–30 minutes until soft and translucent.
Step 3
In a saucepan, combine 1.5 cups of coconut milk, sugar, and salt. Heat until the sugar dissolves but do not boil.
Step 4
Remove the coconut mixture from heat and stir in the hot sticky rice. Cover and let it sit for 30 minutes to absorb the flavors.
Step 5
For the coconut sauce, mix remaining coconut milk with rice flour in a pan. Cook on low until it thickens slightly.
Step 6
Toast sesame seeds in a dry pan until golden and fragrant. Set aside for garnish.
Step 7
Peel and slice the mangoes into thin, even pieces. Chill them for better texture.
Step 8
Place a serving of sticky rice on each plate, top with mango slices and drizzle coconut sauce generously.
Step 9
Sprinkle toasted sesame seeds on top for added crunch and flavor.
Step 10
Serve immediately or refrigerate for 15 minutes before serving. Enjoy the perfect tropical treat.
