Mango and Sticky Rice

2  cups uncooked glutinous rice, soaked in water overnight, then drained.
you can get at an Asian store they actually call it sticky rice or sweat rice.

2 teaspoons black sesame seeds, pan-roasted for 10 minutes over low gas flame
optional I never put it in any more I like it without

3 or 4 ripe mangoes, peeled and diced

Sweet Coconut Sauce

1 cup shaved palm sugar or dark brown sugar (I use Honey)
1 teaspoon pandanus or vanilla extract
2½ cups thick coconut milk
¾ teaspoon salt

1. Place rice in a steamer for 15 minutes turn and steam for another 10 minutes

2. While rice is steaming, make the Sweet Coconut Sauce by heating all the ingredients in a saucepan over medium heat for about 5 minutes, stirring constantly, until the sugar is dissolved. remove and set aside.

3. When the rice is cooked, transfer to a mixing bowl and smooth the surface with the back of a wet spoon but do not press to pack it. While it is still hot, pour ¾ of the sweet coconut sauce over the rice, cover with a plate and set aside for 10 minutes, until the sauce is absorbed.

4. Remove the lid, fold the rice over with a wet spoon to mix thoroughly. Cover again and set aside.

5. To serve, place small portions of the sticky rice on individual serving plates and drizzle the remaining Sweet Coconut Sauce on top. Serve the sticky rice with a sprinkling of roasted sesame seeds on top and mango slices on the side.

6 - 8 servings
preparation time 15 minutes soak rice over night
cooking time 30 minutes