Thai Sticky Rice with Mango Ver 2.0

I know I've posted this yummy dessert earlier but this is a more authentic version and I've used actual sticky rice here as opposed to the regular rice I used earlier and followed a slightly different method. Now that I know how to get good mangoes here in the US, I've made this dessert several times this summer and were able to enjoy this creamy, luscious vegan dessert.

The recipe is adapted from the thaifood website but with some modifications made by me.

STICKY RICE WITH MANGOES


Ingredients:
Sweet Rice/Sticky Rice - 1 cup

Mangoes - 2, ripe, peeled and cut (ensure they are wrinkled and very soft)
Brown Sugar - 1/3 cup
Coconut milk - 1 can (make sure it's good quality e.g Chao Koh)
Salt - 1/4 tsp
Cornstarch - 2 tsp dissolved in some cold water

Method:

1) Soak the rice for about 30 mins to an hour. Drain and steam cook this rice for about 15-20 minutes on a medium flame or till translucent and cooked through. Transfer rice to a bowl with a tight lid and keep covered.

2) Meanwhile, combine coconut milk, sugar, salt on a medium flame until all the sugar dissolves and the mixture is scalding (not boiling but almost there).

3) Reserve about 1/3 of this sauce and pour the remaining into the bowl with rice. Stir to combine, cover and keep aside for about 30 minutes for it to absorb the flavours (no need to refrigerate).

4) To the remaining sauce, add the dissolved cornstarch and boil on low heat to thicken slightly.

5) When ready to serve, place a scoop of rice, with the mango slices and drizzle some of the coconut sauce on top. You can also sprinkle some toasted sesame seeds for garnish.