Mango Sticky Rice with Coconut Sauce and Black Sesame

This delightful dessert features sweet, ripe mango paired with traditional Thai sticky rice, enhanced by a creamy coconut sauce and a sprinkle of nutty black sesame seeds. The combination of textures—from the chewy rice to the smooth sauce and juicy mango—creates a harmonious balance of flavors. This dish is naturally gluten-free and vegan, making it an appealing option for various dietary preferences.

Ingredients:

• 1 cup glutinous rice
• 1 1/2 cups coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• 2 tablespoons black sesame seeds
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight.
2. Drain the rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 30 minutes, or until tender.
3. While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar is dissolved. Reserve about 1/4 cup of the mixture for drizzling later.
4. Once the rice is cooked, transfer it to a large bowl and pour the remaining coconut milk mixture over it. Stir gently to combine and let it sit for about 15 minutes to absorb the flavors.
5. To serve, mold a portion of the sticky rice onto a plate, arrange the mango slices beside it, and drizzle the reserved coconut sauce over the top. Sprinkle with black sesame seeds for added flavor and visual appeal.