INGREDIENTS:
2 cups of sweet or glutinous rice
1 can of coconut milk
½ cup sugar
2 pinches of salt
1 tablespoon cornstarch
2 ripe mangoes
Sesame seeds, for garnish

• METHOD:
  Rinse and drain rice, until the water clears.
  Soak rice for at least 1 hour.
• Boil water in a steamer, and pour rice inside of cheesecloth and place in steamer, covered. Steam for 15 minutes until the grains are just tender. Transfer to a bowl and let cool.
• Meanwhile, combine coconut milk, sugar, and salt in a pan and bring to boil then turn off heat.
• Pour half of the coconut cream sauce into rice, stir well, and let it cool and soak for about 10 minutes.
• In a small bowl, make a cornstarch slurry by combining the cornstarch and 1 tablespoon cold water.
• Stir into the rest of the sauce, and heat on low until thickened.
  Peel mango, slice around pit, and slice diagonal.
• Serve mango slices along rice, sprinkle sesame seeds, and ladle additional sauce on rice and mangoes.

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