Coconut sticky rice with mango

Coconut sticky rice with mango

1cup sticky rice

200ml coconut milk (I prefer ‘Chaokoh’ brand’)

4tbsp granulated sugar

¼tsp salt

1 ripe mango, cut into small pieces

1tsp sesame seeds

1)    Cook the sticky rice. The easiest way is cooking it in a microwave. Soak the sticky rice in warm water for 10 minutes in a bowl (this is important as if you do not soak the sticky rice in warm water the rice would not be properly cooked and not edible). Transfer the soaked sticky rice to a microwave proof container. Add 1 ¼ cup of water (the water has to cover the rice) and cook in high heat for 8 minutes. Stir thoroughly and cook in medium heat for 5 minutes. Stir and leave it aside.

2)    Heat the coconut milk in a saucepan. Add 4tbsp granulated sugar and ¼tsp salt. Stir constantly until the sugar is dissolved.

To serve, put some sticky rice on a plate, then pour some coconut milk over the sticky rice and arrange some mangoes on the plate. Sprinkle some sesame seeds on the top. Serve warm.