Coconut-glazed sticky rice layered with ripe mango slices in individual cups; simple, gluten-free, vegetarian.
# What You'll Need:
→ Sticky Rice
01 - 1 cup glutinous (sticky) rice
02 - 1 1/2 cups water
→ Coconut Sauce
03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
→ Topping & Assembly
06 - 2 ripe mangoes, peeled and sliced
07 - 2 tablespoons toasted sesame seeds or toasted mung beans (optional)
08 - Fresh mint leaves (optional, for garnish)
# How To Make:
01 - Rinse glutinous rice under cold running water until the water runs clear. If time permits, soak the rice in room-temperature water for 1 hour, then drain thoroughly.
02 - Combine the drained rice and 1 1/2 cups water in a small saucepan. Bring to a gentle simmer, cover, reduce heat to low and cook 15–20 minutes until the water is absorbed and grains are tender. Remove from heat and let stand, covered, for 10 minutes.
03 - In a separate small saucepan, warm 1 cup coconut milk with 1/4 cup granulated sugar and 1/4 teaspoon salt over medium heat, stirring until the sugar dissolves. Avoid boiling. Reserve 1/3 cup of the sauce for drizzling and set aside.
04 - Transfer the cooked rice to a mixing bowl and gently fold in the remaining coconut sauce until evenly coated. Cover and let rest 10 minutes so the rice absorbs the sauce and becomes glossy.
05 - Divide the sticky rice among six dessert cups (approximately 1/2 cup rice per cup). Arrange sliced mango over the rice and drizzle each portion with the reserved coconut sauce.
06 - Sprinkle with toasted sesame seeds or mung beans and top with mint leaves if desired. Serve warm or at room temperature. Store leftovers refrigerated in an airtight container for a few hours; allow to come to room temperature before serving for best texture.
