Step 1

Soak glutinous/sweet rice for 2 hours, or up to overnight. Drain water when ready.

Step 2

Using a steamer, steam sticky rice for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.

Step 3

If you do not have a steamer, shape aluminum foil into three equal size balls. Fill pot with water (see Note and place the aluminum balls on the pot.

Step 4

Place a metal bowl/plate (or a plate that can withstand the hot steam) on the aluminum balls. Add drained rice to the bowl/plate.

Step 5

Bring pot to boil, and once it boils, cover pot, and cook for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.

Step 6

While waiting for rice to cook, slice mangoes.

Step 7

Prepare the sweet coconut sauce by bringing 1 cup of coconut milk, sugar and salt to boil. Once it reaches a boil, bring 1/2 of the sauce into a small bowl and set aside.

Step 8

Combine 1 tbsp of coconut milk and corn starch, then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes until sauce is thickened.

Step 9

When rice is done, add the non-thicken sweet coconut sauce (the sauce set aside on Step to rice and mix well. Set aside and let it cool for 15-20 minutes.

Step 10

Once cool, place rice onto serving plate(s), pair with mangoes, and drizzle the thickened sweet coconut sauce onto rice. Garnish with sesame seeds.

Step 11

Serve and enjoy!