Mango Sticky Rice

 Soak 1 cup glutinous rice (malagkit) in water for 3 to 4 hours; drain and rinse thoroughly.

 

Preheat a steamer and line the steamer basket with banana leaves. Steam glutinous rice together with 2 pandan leaves for 40 to 45 minutes.

 

 Remove pandan leaves, transfer cooked rice to a bowl, and set aside.

 

Meanwhile, combine 1/2 cup coconut milk, 3 tablespoons sugar, and 1/2 teaspoon salt in a saucepan; bring to a simmer. Slowly pour mixture over sticky rice. Add 1 1 tablespoon desiccated coconut and mix thoroughly.

 

Prepare the sauce by combining 1 cup coconut milk, 1 tablespoon cornstarch, 3 tablespoons sugar, 1/2 teaspoon salt, and 1 tablespoon desiccated coconut in a saucepan. Bring to a simmer over low heat and cook until the mixture thickens.

 

 Place sticky rice in serving bowls; top with thinly sliced mangoes and coconut sauce. Garnish with toasted sesame seeds and toasted desiccated coconut, if desired.