Sticky Rice with Mango

Ingredients

• 1.3 cups coconut milk unsweetened canned
• 1 large mangos pitted peeled cut into thin slices (at least 24)
• 0.3 cup sugar 
• 1.5 cups glutinous rice sweet ()
• 1 tablespoon sesame seed toasted
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• kitchen towels

Directions

1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
2. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
3. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
4. Transfer cooked rice to a bowl and stir in coconut-milk mixture.
5. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
6. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute.
7. Transfer sauce to a small bowl and chill until cool and thickened slightly.
8. To serve, mold 1/4 cup servings of sticky rice on dessert plates.
9. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.