Mango Sticky Rice Pudding

Ingredients

• 1 1/2 cups glutinous (sticky) rice
• 1 can (13.5 oz) full-fat coconut milk, divided
• 1/4 cup + 2 tbsp granulated sugar, divided
• 1/2 tsp salt, divided
• 2 ripe mangoes, peeled and sliced
• 1 tsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds, toasted
• Fresh mint leaves for garnish

Instructions

1. 1

   Rinse glutinous rice until water runs clear. Soak in cold water for at least 1 hour, then drain.

2. 2

   Steam drained rice over simmering water in a steamer basket for 20–25 minutes until tender and translucent.

3. 3

   Meanwhile, combine 3/4 of the coconut milk with 1/4 cup sugar and 1/4 tsp salt in a saucepan. Warm over low heat until sugar dissolves.

4. 4

   Transfer cooked rice to a bowl. Pour warm coconut mixture over rice and stir gently. Cover and let absorb for 15–20 minutes.

5. 5

   Make the coconut sauce: combine remaining coconut milk, 2 tbsp sugar, and 1/4 tsp salt in a small saucepan. Whisk cornstarch with water; stir into the coconut milk.

6. 6

   Heat sauce over medium-low, stirring, until slightly thickened. Remove from heat.

7. 7

   Portion sticky rice into bowls or molds. Arrange mango slices alongside.

8. 8

   Drizzle with salted coconut sauce, sprinkle with toasted sesame seeds, and garnish with mint.