# What You Need:
→ Sticky Rice
01 - 1 cup glutinous (sticky) rice, rinsed
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 fine salt
→ Topping & Assembly
06 - 2 ripe mangoes, peeled and sliced
07 - 2 tablespoons toasted sesame seeds or toasted split mung beans (optional)
08 - Fresh mint leaves (optional)
# Step-by-Step Guide:
01 - Rinse the glutinous rice under cold running water until the runoff is clear. If time permits, soak the rice in cold water for 1 hour, then drain thoroughly.
02 - Combine the drained rice and 1 1/2 cups water in a small saucepan. Bring to a gentle simmer, reduce heat to low, cover and cook 15–20 minutes until the water is absorbed and the grains are tender. Remove from heat and let stand, covered, for 10 minutes.
03 - Meanwhile, place 1 cup coconut milk, 1/4 cup sugar and 1/4 teaspoon salt in a separate small saucepan. Warm over medium heat, stirring until the sugar is fully dissolved and the mixture is hot but not boiling. Remove from heat and reserve 1/3 cup of the sauce for drizzling.
04 - Transfer the cooked rice to a mixing bowl and gently fold in the remaining coconut sauce until evenly coated. Cover and let the rice rest 10 minutes to absorb the liquid and become glossy.
05 - Portion about 1/2 cup of the coconut sticky rice into each of six dessert cups. Arrange sliced mango on top, drizzle with the reserved 1/3 cup coconut sauce, and finish with toasted sesame seeds or mung beans and mint leaves if desired.
06 - Serve warm or at room temperature. To make ahead, refrigerate assembled cups for a few hours and bring to room temperature before serving for best texture.
