Mango Sticky Rice

Ingredients:

For the rice:

1/4 cup glutinous rice uncooked

1 cup canned coconut milk

1/4 cup sweetener of choice

1/3 tsp sea salt

For the sauce:

1/2 cup canned coconut

1 1/2 tsp sweetener of choice

1 1/2 tsp cornstarch or tapioca flour 1 pinch of sea salt

Other ingredients: 1/2 large mangos peeled and sliced Toasted sesame seeds or coconut flakes to garnish

Instructions:

Soak the rice

In a large, fine meshed sieve rinse the rice well under running cold water until the water runs clear. Fill a large pot with cold water and place the sieve over the pot, so that the rice is submerged in water. Soak for at least one hour, preferably three hours or overnight.

Steam the rice

Drain the soaking water and add fresh water to the pot (filled about 1/3-1/2 full). Bring to a boil, and place the sieve with the rice over the pot of simmering water. Make sure that the sieve doesn't touch the water. Cover the sieve with a kitchen towel and a lid and steam for 30-50 minutes, or until tender. The steam time depends on how long you soaked the rice. If you soaked it for just one hour, the steaming time will be close to one hour and if you soaked for 3 hours it will be about 30 minutes. You can also use a steamer basket.

Make the sauce

In a pan mix together 1 cup coconut milk, 1/4 cup sweetener of choice, 1/3 teaspoon sea salt, and 1 1/2 tsp cornstarch or tapioca flour. Bring the mixture to a boil and stir to dissolve the sugar. Taste is and add more sweetener if needed. Turn off the heat and stir in the steamed rice. Cover the pan. Set aside for about 45-60 minutes.

Make the extra sauce

To a pan add 1/2 cup coconut milk, 1 1/2 tablespoon sweetener of choice, a pinch of salt, and the cornstarch. Bring the sauce to a boil and let simmer over medium heat for about one minute until thickened.

Serve

Finally, place about 1/3 cup of the sticky rice on each dessert plate. Arrange the mango slices over the rice and sprinkle with sesame seeds or coconut flakes.