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The Thai classic of warm coconut sticky rice served with sweet ripe mango. Simple, creamy and fragrant.
Rinse the glutinous rice, then soak it in cold water for at least 30 minutes. Drain and steam over simmering water for 20 to 25 minutes until soft, sticky and translucent.
Warm the 200 ml coconut milk with the sugar and the 2 g salt in a small pan over low heat for 2 to 3 minutes, stirring, until the sugar dissolves. Do not let it boil. Keep back a few spoonfuls for serving.
Pour most of the warm coconut sauce over the hot cooked rice, stir gently, then cover and leave for 10 minutes so the rice soaks it up.
Peel and slice the mango. Serve it beside a mound of the rice, drizzle over the reserved sauce and sprinkle with the sesame seeds.
