Mango Sticky Rice

Rinse the glutinous rice until the water runs clear, cover it with 500 ml water and let it soak for at least 4 hours. Then drain well.

Transfer the rice to a steamer basket, set it over a pot of boiling water and steam covered for 30–45 minutes, until the grains turn translucent and tender.

For the coconut sauce, combine 300 ml coconut milk, 80 g sugar and 1/2 tsp salt. Warm over low heat until the sugar dissolves, without letting it boil.

Transfer the hot rice to a bowl, pour in the coconut sauce, gently fold with a spatula, cover and let sit for 30 minutes so the rice absorbs the milk.

For the topping sauce, combine 100 ml coconut milk, 40 g sugar, 1/4 tsp salt and 1 tsp rice flour. Heat over low heat, stirring constantly, until the sauce thickens slightly; do not let it boil.

Peel the mango, cut the flesh away from the pit and slice it. Toast the sesame seeds in a dry skillet for 1–2 minutes until golden.

Plate the coconut sticky rice into portions, arrange the mango slices alongside, drizzle with the coconut sauce and sprinkle with toasted sesame seeds.