Ingredients
(for 4 portions)
| Khun yai Thai Glutinous Rice | 1 1/2 | Cups |
| Coconut Milk | 1 1/3 | Cups |
| Sugar | 1/3 | Cup |
| Salt | 1/4 | Tsp |
| White sesame seeds, toasted lightly | 1 | Tbsp |
| Mamuang suk narm dokmai (YELLOW MANGO), peeled, pitted, and cut into thin slices | 1 | large |
Method
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- 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).
- 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.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. 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.
- While rice is standing, slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar in cleaned small pan, stir occasionally for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
