This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will make an addict out of you.
1 can full-fat coconut milk, blended well to incorporate fat, dividedToasted sesame seeds, for garnishIn a large bowl, cover rice with water by several inches and let stand at room temperature 1 hour or up to overnight.Drain rice. Assemble a steamer, line with cheesecloth or a clean kitchen towel, and add rice, smoothing surface to form an even layer. Set over high heat, bring water in steamer to a boil, cover, and cook until rice is tender, about 20 minutes.
Transfer cooked rice to a large heatproof bowl and pour coconut milk mixture on top . Stir well to combine, cover with plastic, and let stand until liquid is absorbed, about 20 minutes. Meanwhile, clean saucepan and add remaining coconut milk to it. Bring to a simmer over medium heat, stirring frequently. In a small bowl, combine cornstarch with a couple of teaspoons of the hot coconut milk and stir to form a slurry.
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