Mango Sticky Rice with Toasted Sesame Seeds

Rinse the glutinous rice under cold water several times until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight.

Drain the rice thoroughly. You can cook the rice using a steamer basket lined with cheesecloth for about 20-25 minutes, or until the rice is tender and translucent. Alternatively, you can cook it in a saucepan: add the drained rice to the saucepan with 1 cup of coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for about 20 minutes, or until the liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.

While the rice is cooking, prepare the coconut sauce: In a saucepan, combine the remaining 1/2 cup of coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the sauce is slightly thickened (about 5-7 minutes). Do not boil.

While the rice is cooking, toast the sesame seeds: In a small, dry pan over medium-low heat, toast the sesame seeds with a pinch of salt for about 3-5 minutes, stirring constantly, until they are lightly golden and fragrant. Be careful not to burn them.

Once the rice is cooked, gently fold in half of the coconut sauce. Let it sit for 5-10 minutes to absorb the sauce.

Peel and slice the mangoes.

To serve, spoon the sticky rice onto plates, arrange the mango slices alongside, and drizzle with the remaining coconut sauce. Sprinkle with the toasted sesame seeds.