Individual cups of coconut-infused sticky rice topped with ripe mango, sesame, and a coconut drizzle.
# Required Ingredients:
→ Sticky Rice
01 - 1 cup glutinous (sticky) rice
02 - 1 ½ cups water
→ Coconut Sauce
03 - 1 cup coconut milk (full fat)
04 - ¼ cup granulated sugar
05 - ¼ teaspoon salt
→ Topping & Assembly
06 - 2 ripe mangoes, peeled and sliced
07 - 2 tablespoons toasted sesame seeds or mung beans (optional, for garnish)
08 - Fresh mint leaves (optional, for garnish)
# How-To Steps:
01 - Rinse the glutinous rice until the water runs clear. Soak in water for 1 hour if time permits.
02 - In a small saucepan, combine the rice and water. Bring to a simmer, then cover and cook over low heat for 15-20 minutes until the water is absorbed and rice is tender. Remove from heat and let stand for 10 minutes.
03 - While the rice cooks, make the coconut sauce: In another saucepan, combine coconut milk, sugar, and salt. Warm over medium heat, stirring until sugar dissolves (do not boil). Reserve ⅓ cup of the coconut sauce for drizzling.
04 - Gently stir the remaining coconut sauce into the cooked sticky rice. Mix well, cover, and let sit for another 10 minutes to absorb.
05 - To assemble, scoop sticky rice into dessert cups (about ½ cup per cup). Arrange mango slices on top. Drizzle with reserved coconut sauce.
06 - Garnish with toasted sesame seeds or mung beans and fresh mint if desired. Serve warm or at room temperature.
