Instructions

1. 1

   Rinse the glutinous rice several times in cold water until it runs clear, then soak for at least 30 minutes and drain.

2. 2

   Steam the drained rice in a steamer basket over boiling water until it turns glossy and tender.

3. 3

   Warm the coconut milk with the sugar and salt in a pot until the sugar dissolves. Stir half of it through the hot rice and let it rest for 10 minutes.

4. 4

   Peel the mango and slice into wedges. Plate the rice with the mango, drizzle over the remaining coconut sauce and scatter with sesame seeds.