Summary

Ingredients

• 500 g rice, (sticky rice)
• 4 mango (s)
• 400 ml coconut milk, (can)
• 125 g suar, more or less to taste
• 250 ml coconut cream, the solid part from a coconut milk can
• a bit salt
• 1 teaspoon sesame seeds

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Instructions

1. Soak the sticky rice overnight.
2. The next day, drain the water and bring fresh water to the boil in a steamer. Spread the sticky rice evenly in a steamer and steam over boiling water for 20 minutes.
3. Mix the coconut milk with the sugar and chill. Mix the coconut cream with salt and set aside.
4. Roast the sesame seeds without fat in a pan until golden, the heat should be just medium-high. Let cool down.
5. Carefully peel the mangoes, taking care not to crush the flesh. Halve the fruit as close to the stone as possible and cut the halves into 1 cm thick slices.
6. When the rice is cooked, pour it into a bowl, let it cool down a little and then mix it with the sweetened coconut milk. Then arrange on serving plates.
7. Place the mango slices on the sticky rice, pour the coconut cream and sprinkle with the sesame seeds. Serve.