# What You'll Need:
→ Sticky rice
01 - 1 cup glutinous (sticky) rice
02 - 1 1/2 cups water
→ Coconut sauce
03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
→ Topping & assembly
06 - 2 ripe mangoes, peeled and sliced
07 - 2 tablespoons toasted sesame seeds or toasted mung beans (optional)
08 - Fresh mint leaves (optional, for garnish)
# How to Make It:
01 - Rinse the glutinous rice under cold running water until the water runs clear; drain. If time allows, soak the rice in cold water for 1 hour, then drain.
02 - Transfer the drained rice to a small saucepan, add 1 1/2 cups water, bring to a gentle simmer, then cover and cook over low heat for 15–20 minutes until the water is absorbed and the grains are tender; remove from heat and let stand, covered, for 10 minutes.
03 - While the rice cooks, combine 1 cup full-fat coconut milk, 1/4 cup granulated sugar and 1/4 teaspoon salt in a separate saucepan. Warm over medium heat, stirring until the sugar dissolves but do not boil. Reserve 1/3 cup of the sauce for drizzling.
04 - Pour the remaining warm coconut sauce into the cooked rice and fold gently until evenly coated. Cover and let the rice rest for 10 minutes so it absorbs the sauce and becomes creamy.
05 - Spoon about 1/2 cup of the coconut-coated sticky rice into each dessert cup or small bowl, pressing lightly to compact and create an even base.
06 - Arrange sliced mango over the rice, drizzle with the reserved coconut sauce, and finish with toasted sesame seeds or mung beans and fresh mint if desired. Serve warm or at room temperature.
