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1 cup glutinous rice (also known as sticky rice or sweet rice)
1 1/2 cups water
1 cup coconut milk
1/2 cup sugar
1/2 teaspoon salt
2 ripe mangoes, peeled and sliced
1 tablespoon sesame seeds, toasted (optional)
Directions
1. Start by rinsing the glutinous rice under cold water until the water runs clear. This typically takes about 3-4 rinses.
2. In a medium saucepan, combine the rinsed rice with the 1 1/2 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15-20 minutes, or until the water is fully absorbed and the rice is tender.
3. While the rice is cooking, prepare the coconut sauce. In a separate saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring continuously until the sugar dissolves completely. Remove from heat and set aside.
4. Once the rice is cooked, transfer it to a mixing bowl. Pour about 3/4 of the coconut sauce over the hot rice and gently stir to combine. Cover and let it sit for about 10-15 minutes to allow the flavors to meld.
5. To serve, place a portion of the sticky rice on a serving plate. Arrange the sliced mangoes alongside the rice. Drizzle some of the reserved coconut sauce on top for extra flavor.
6. Optional: Sprinkle toasted sesame seeds over the dish for an added nutty crunch.
Variations & Tips
For an added twist, consider infusing the coconut sauce with pandan leaves, which will give the dish a beautiful green hue and a unique flavor. If fresh mangoes aren't available, try substituting with other tropical fruits like pineapples or peaches, though the traditional taste may vary. Additionally, you can modify the sweetness by adjusting the amount of sugar in the coconut sauce to suit your preference.
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