I always order this dessert whenever available. I don’t think I’ve had it in America yet. I always order this at restaurants in Asia, especially Thai ones. It’s also served with a red glutinous rice or something like that. It’s red/deep purple-red in color.
- ½ cup sticky rice, cooked
- Mango, cup in cubes
- ¼ cup coconut milk
- 1 TBS powder sugar
- Sesame seeds, toasted
Cook the sticky rice to your rice cooker’s guidelines.
Melt the sugar in the coconut milk on medium heat, and remove when done. Toast the sesame seeds over a non-stick pan or in the oven.
Scoop the rice in a bowl or martini glass and pour some of the coconut milk over the rice. Place the mangoes on top or to the side and then pour the rest of the coconut milk. Lastly, sprinkle with toasted sesame seeds.