– 1 cup glutinous or sweet rice – 1 2/3 cup cold water – 14 ounce can full-fat coconut milk divided – 1/4 cup + 2 tablespoons granulated sugar – 1/2 teaspoon salt divided – 1 tablespoon cornstarch – 2 ripe mango peeled pitted, and thinly sliced – Toasted sesame seeds for garnish
Pour 2/3 cup of the coconut milk, 1/4 cup of the sugar, and half the salt into a saucepan over medium-low heat. Simmer it until all the sugar is dissolved.
Once it’s hot, slowly pour in the cornstarch mixture to thicken the coconut sauce. Once it’s slightly thickened, remove it from the heat.
To serve, scoop some sticky rice onto a plate. You can make 6 servings of about 1/2 cup of rice each, or 12 smaller servings of 1/4 cup of rice each.
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