Enjoy this classic Thai dessert with sweet mangoes.
1 cup glutinous rice
2 pieces pandan leaf
1/2 cup coconut milk (gata)
3 tablespoons sugar
1/2 teaspoon salt
1 table spoon coconut (buko), dessicated
1 cup coconut milk (gata)
1 table spoon cornstarch
banana leaf, (for lining the steamer
sesame oil, (for garnish)
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.
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