INGREDIENTS:

1 cup sticky rice
1 cup coconut milk
4 tbsp. brown sugar
1 large ripe mango
2 pinches roasted sesame seeds
2 pinches salt

PREPARATION:

1. Place the sticky rice in a bowl and fill with water until the rice is covered by the water and soak overnight using cold water, or if preferred, may be soaked for a minimum of 1 hour using warm water.
2. Drain and rinse the rice thoroughly.
3. Place the rice in a steam basket and cover with the lid.
4. Put water in the bottom of a steam pot, then put the steam basket on top of the steam pot and boil the water using a medium to high heat setting.
5. Steam for about 30 minutes and then remove from the heat.
6. Place the rice in a bowl and cover with a lid, keeping the rice warm.
7. Heat the coconut milk in a pot using a medium heat setting, stirring constantly until the coconut milk simmers.
8. Remove the coconut milk from the heat, put in the salt and sugar to taste and stir until the sugar has dissolved.
9. Pour the hot coconut milk over the warm rice in the bowl and stir together, and then set aside for 5 minutes.
10. Peel the ripe mango, then slice it by cutting lengthwise though the flesh to the seed and discard the seed.
11. Place the sticky rice on a small plate, and arrange the mango slices around the rice.
12. Place the roasted sesame seeds over the rice and decorate with mint leaves.

Makes 2 servings