Mango sticky rice

Steps

1. Soak the rice for at least an hour in water, preferably overnight.
2. Using a steamer, steam the rice for 50-55 minutes or until chewy and cooked through.
3. In the wok over medium heat, add ½ cup coconut milk, ¼ cup sugar, salt and the rice.
4. Stir until all the liquid is absorbed. Once the rice is sticky, remove from heat.
5. In a small saucepan over low heat, add remaining coconut milk and sugar.
6. Stir and bring to a simmer. Once simmering, add the cornstarch slurry and allow the syrup to thicken.
7. Halve the mango, and slice both sides into thin strips, maintaining the shape.
8. Place the rice in a small bowl, and turn it over onto the serving plate.
9. Place the mango on top and decorate with the coconut glaze, add sesame seeds.