Num Ansom Chek (Sticky Rice with Mango and Coconut)

Ingredients

• 1 cupglutinous (sticky) rice
• 1 1/4 cupcoconut milk (full-fat)
• 1/3 cupgranulated sugar
• 1/4 tspsalt
• 2 ripeAtaulfo or Thai mangoes
• 1/4 cupsweetened coconut cream (for drizzling)
• 2 tbsptoasted sesame seeds
• 4-6pandan leaves (optional, extra aroma)

Instructions

1. 1
   Rinse sticky rice in cold water until the water runs clear, then soak in fresh water for 4 hours (or overnight).
2. 2
   Drain rice and steam in a cheesecloth lined steamer over boiling water 20–25 minutes, until translucent and tender.
3. 3
   While rice steams, combine 1 cup coconut milk, sugar, salt, and pandan leaves (if using) in small saucepan; warm just until sugar dissolves, then keep warm.
4. 4
   Transfer hot steamed rice to a bowl; pour warm coconut milk mixture over rice, fold gently, cover and let absorb 15 minutes.
5. 5
   Peel mangoes and slice into thin, elegant ribbons or bite-sized pieces.
6. 6
   To serve, scoop warm coconut sticky rice onto plates, arrange mango slices fanned alongside, drizzle with remaining ¼ cup coconut cream, and sprinkle toasted sesame seeds on top.