1. Prepare the Sticky Rice

• Rinse the sticky rice under cold water until the water runs clear to remove excess starch.

• Soak the rice in water for at least 4 hours or overnight.

2. Cook the Sticky Rice

• Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel.

• Steam over medium heat for about 20-25 minutes until the rice becomes tender and translucent.

3. Prepare the Coconut Mixture

• In a saucepan, combine 1 ¼ cups of coconut milk, 4 tablespoons of sugar, and ¼ teaspoon of salt.

• Heat over medium heat until the sugar dissolves. Do not boil.

• Once the rice is cooked, transfer it to a bowl and pour the coconut mixture over it.

• Stir to combine, cover, and let it sit for about 30 minutes to allow the rice to absorb the coconut milk.

4. Prepare the Coconut Sauce

• In a separate saucepan, mix ½ cup of coconut milk, 1 ½ tablespoons of sugar, 1 ½ teaspoons of cornstarch or tapioca flour, and a pinch of salt.

• Cook over medium heat, stirring constantly, until the sauce thickens.

5. Assemble the Dish

• Place a portion of the sticky rice on a serving plate.

• Arrange mango slices alongside the rice.

• Drizzle the coconut sauce over the mango and rice.

• Garnish with toasted sesame seeds or mung beans and fresh mint leaves if desired.