Ingredients (for 2):
1 (large one) or 2 (small one) Mango
200g (1 cup) Sticky rice (Glutinous rice) (1/2 cup of white + 1/2 cup of black)
2/3 cup Coconut milk
1 table spoon Palm sugar
1/2 teaspoon Salt (or 1/4)
1/2 teaspoon Roasted sesame, optional
Instructions:
Peel the mango skin and slice along side of seed. Slice of each one bite size and put aside.
Cook sticky rice in traditional way using a steamer, or in modern way using a rice cooker, following the instructions on the back of the rice bag.
Stir the coconut cream, palm sugar and salt in a small saucepan over low heat until sugar has dissolved. Set per tablespoons of the sauce aside for serving. As soon as the rice gets cooked, use a wooden spoon to mix it in the saucepan. Set aside until cool down.
On each plate or a big serving plate, place the coconut sticky rice and serve with sliced mango with remained coconut sauce on the top and sprinkle roasted sesame.