Coconut Mango Sticky Rice Pudding

This delightful dessert combines the classic Thai flavors of coconut and mango with a creamy rice pudding base. The chewy texture of the sticky rice, paired with the sweetness of ripe mango and a hint of pandan, creates a harmonious balance of flavors. It's a gluten-free and vegetarian treat that captures the essence of Thai cuisine while adding a modern twist with the creamy pudding base.

Ingredients:

• 1 cup glutinous rice
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 ripe mango, sliced
• 1 tablespoon pandan extract (optional)
• Sesame seeds or toasted coconut flakes for garnish

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Drain the soaked rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 20-25 minutes, or until the rice is tender and sticky.
3. In a saucepan, combine the coconut milk, sugar, salt, and vanilla extract. Heat gently over medium heat until the sugar is dissolved. If using, stir in the pandan extract for added flavor.
4. Once the rice is cooked, transfer it to a mixing bowl and pour about 1 cup of the sweetened coconut milk over it. Mix well and let it sit for 10 minutes to absorb the coconut flavor.
5. To serve, spoon the coconut sticky rice pudding into bowls, top with sliced mango, and drizzle with additional sweetened coconut milk. Garnish with sesame seeds or toasted coconut flakes for added texture.