Thai Mango Coconut Sticky Rice

Serves 2

Ingredients: 

Sticky Rice:

• 1 cup glutinous rice
• 1 1/2 cups of water (for soaking)

Coconut Mylk Sauce:

• 3 tablespoons Coconut Mylk Base/Butter
• 1/2 cup hot water
• 2-3 tablespoons of sugar (to taste)
• 1 tbsp cornstarch
• Pinch of salt

To serve:

• 1 ripe mango
• Toasted sesame seeds or crispy mung beans and edible flowers (optional)

Instructions:

1. Rince the rice in water until the water runs mostly clear. Soak in water for at least 4 hours or overnight (or 1 hour in warm water as a short cut)
   
   Cook your rice:
   - Drain the soaked rice and steam it in a steamer lined with a cheesecloth or a thin cloth
   - Steam over boiling water for 20-30 minutes, or until tender. Flip the rice halfway through if needed. 
   
   OR
   
   - Drain the soaked rice. Use about 3/4 of water for every cup of rice. Cover the bowl tightly with a lid or plastic wrap. 
   - Microwave on high for 3-4 minutes. Stir, then microwave for another 3-4 minutes. The rice should be translucent. If not, microwave for another 1-2 minutes. Rest for 5 minutes with the lid on before serving. 
   
   
2. To make the coconut mylk sauce: In a bowl, combine the coconut butter and hot water. Stir until melted and smooth like thick coconut milk. 
   
   
3. Add sugar, salt and cornstarch, stir until dissolved. Transfer to a small saucepan and cook over medium heat, stirring constantly, until the sauce thickens slightly. Set aside to cool; it will thicken a bit more as it sits. 
   
   
4. Place the sticky rice, add mango slices, drizzle with topping sauce, and garnish with toasted sesame seeds or edible flowers for an extra touch. 

Notes:

• Sauce consistency: adjust water if too thick. Add more cornstarch if you'd like it even thicker and silkier. 
• You can make the sticky rice and sauce in advance - store them separately and reheat gently before serving.