2 cups glutinous rice
1 tablespoon white sesame seeds,
1 cup coconut milk
1/2 cup palm sugar, grated
3 mangoes, peeled, seeded and sliced
3 tablespoons coconut cream
Fresh mint sprigs, to garnish
Salt to taste
Wash the rice and place in a glass bowl.
Cover with water and leave to soak overnight. Drain the rice. Line a
metal or bamboo steamer with muslin. Place the rice on top of the muslin
and cover the steamed with a tight-fitting lid. Steam over moderate low
heat for 50 minutes, or until the rice is cooked. Transfer the rice to a
large bowl and fluff it up with a fork.
Use a small pan to mix in the coconut
milk, sugar and salt. Slowly bring the mixture to the boil until the
sugar is dissolved. Lower heat and simmer for 5 minutes, or until the
mixture has thickened slightly. Slowly pour the coconut milk over the
top of the rice. Use a fork to fluff the rice. Leave the rice mixture
rest for 20 minutes. Carefully spoon it into the center of the 4 warmed
serving plates. Arrange the mango slices around the rice mounds. Spoon a
little coconut cream over the rice and sprinkle over the toasted sesame
seeds. Garnish with the mint sprigs.