½ cup glutinous (sweet) rice
1 cup canned unsweetened coconut milk (do not use coconut cream)
1/3 cup sugar
¼ teaspoon salt
1 Manila mango, peeled and sliced
1 tablespoon Sesame seeds, I like black but white is traditional
The night before rinse rice well and soak in water overnight. Drain. Place rice in a sieve over a deep pan of simmering water and steam 30-40 minutes until tender. (Make sure to add more water if needed.) Meanwhile heat coconut milk with sugar and salt until sugar dissolves. Keep warm. Add cooked rice to coconut milk and let sit, covered, until absorbed. Serve with sliced mango and sprinkled with sesame seeds.