Mango sticky rice

• 1 teaspoon Sesame seeds (toasted)
• 2 pinches Salt (one for the rice and one for the sauce)
• 70 g Sugar (white or palm sugar: 60 g for the rice and 10 g for the sauce)
• 400 ml Coconut Milk (250 ml for the rice and 150 ml for the sauce)
  Swaps (1)
• 1 teaspoon Rice Flour (or cornflour)
• 2 u Mango (very ripe)
• 250 g Glutinous Rice
• 1 leaf Pandan Leaves (tied in a knot) (optional)

Instructions

1. 1

   Rinse the rice in several changes of water, rubbing it between your hands, until the water runs almost clear. Cover with plenty of cold water and leave to soak for at least 4 hours or overnight.

2. 2

   Drain it and spread it in a steamer lined with muslin or a thin, damp cloth. Steam, covered, over boiling water, turning it over halfway, until the grains are tender and translucent.

   25 min

3. 3

   Meanwhile, heat 250 ml of the coconut milk with 60 g of sugar, a pinch of salt and the pandan leaf, stirring until the sugar dissolves, without letting it boil.

   5 min

4. 4

   Tip the freshly steamed rice into a bowl, pour over the hot coconut milk without the pandan, fold gently, cover and leave to absorb.

   20 min

5. 5

   For the sauce, dissolve the rice flour in a little of the remaining coconut milk and heat the rest with 10 g of sugar and the other pinch of salt. Add the dissolved flour and stir over low heat until slightly thickened. Leave to cool a little.

   4 min

6. 6

   Peel the mangoes, slice off the two fleshy cheeks lengthways, close to the stone, then cut them into thick slices.

   5 min

7. 7

   Serve a portion of warm rice beside the mango, spoon the coconut sauce over the rice and sprinkle with sesame seeds.