Sticky Rice with Mango

INGREDIENTS

500g sticky rice/glutinous rice, thoroughly washed and soaked overnight in water.
400ml Supreme Coconut Milk Tin
½-1 tsp salt
80g sugar
Supreme Sesame Seeds

Coconut Cream Sauce:
400ml Supreme Coconut Milk Tin (it’s vital for this recipe not to shake the tin as the creamy coconut layer on top of the water layer is required. Place in the fridge for 30 minutes).
Pinch of salt
1 tbsp sugar

METHOD

Line a 2 tier bamboo steamer with parchment paper. Drain the rice and equally distribute rice into both tiers and cover with the lid. Add enough water to a wok (so that it is slightly below the level of rice in the bamboo steamer, as you are going to put the bamboo steamer on the wok in the next step) and bring to a boil over medium-high heat. Once the water comes to a boil, place the steamer on the wok and steam until rice is tender and cooked through (about 20 minutes). In the meantime add coconut milk, sugar and salt to a pot over medium heat. Keep stirring in one direction until the sugar fully dissolves. Remove from heat and set aside. Once the rice is cooked, tip it into a large mixing bowl. Add a couple of spoons of the coconut sugar mixture and carefully mix it into the sticky rice. Keep gradually adding more spoonfuls of the coconut mixture and continue to stir the rice so that it remains sticky but doesn’t get mushy. Cover the rice and let it rest for 5-10 minutes. In the meantime, make the coconut cream sauce: carefully open the coconut milk without shaking the tin. Only empty out the cream part (not the water) into a saucepan. Stir in sugar and pinch of salt and bring to a boil. Remove from heat and set aside. Serve on a plate; first add a serving of sticky rice, top it with coconut cream, then sprinkle over some sesame seeds and serve with fresh sliced mangoes.