Sticky Rice with Mangoes Recipe

Wash rice in cold water until water runs clear then soak in cold water overnight at room temperature; drain. Place banana leaf on a steamer then add rice. Steam for 20 minutes or until al dente.

Combine coconut milk, salt, and sugar in a saucepan over medium heat. Stir until sugar is dissolved. Set aside and keep warm.

Make the coconut cream sauce: combine coconut cream, sugar, and salt in another saucepan over medium heat. Let simmer until thick, about 3 minutes. Set aside and keep warm.

When rice is cooked, add it to the coconut milk mixture. Simmer over low heat until rice absorbs sauce, about 2 to 3 minutes. (Rice will become creamy and sauce will thicken.) Remove from heat.

Immediately after cooking, divide sticky rice among dessert plates. Arrange mango slices on top then drizzle with coconut cream sauce. Sprinkle with toasted sesame seeds and serve with more coconut cream sauce on the side, if desired.