An irresistibleThai dessert with black sticky rice, mango and coconut milk toppings. This decadent dessert is heavenly delicious and so easy to make.
Place rice in a bowl of water. Wash until water runs clear. Cover rice with water and soak at least 4 hours, or over night.
Place pandan leaves in the steamer pot, or a large saucepan fill with water. Place rice inside the steamer basket and steam for 20-25 minutes until rice is cooked through. Occasionally check the steamer and add more water if necessarily. After 20 minutes, add 1/4 cup warm water to the rice mixture and steam for another 5 minutes, until rice is soften.
While the rice is cooking, prepare coconut mixture for the rice. Place 1 cup of coconut milk, salt, sugar in a small saucepan over medium heat. Heat until all sugar is dissolved. Set aside.
Transfer cooked rice to a bowl and pour coconut mixture over the rice. Let rice stand until all coconut milk is absobed, about 15 minutes.
Prepare the coconut sauce: Place 1/4 cup coconut milk, pandan leave (if using) and 2 tablespoons sugar in a saucepan. Mix tapioca starch with water and add to the mixture. Stir well and tranfer to a small bowl for topping later.
To serve: place a scoopful of sticky rice onto small plates. Drizzles with coconut sauce and top off with toasted sesame seeds. Serve with mango slices. Enjoy!