Mango sticky rice is a traditional Thai dessert but we eat it for breakfast as well. Sold in all of the markets, it is a favorite of most Thai people.
Mango Sticky Rice
2 cups sticky rice (click on link for explanation)
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, peeled and cut into thick slices
1 tablespoon toasted sesame seeds (optional)
1 tablespoon tapioca starch
1 tablespoon sugar
1/4 teaspoon salt
Prepare the 2 cups sticky rice. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool. Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour or less and let cool.
Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!