1. Wash the glutinous rice and soak in water for at least 5 hours (preferably overnight). Drain and steam.
2. Heat the coconut milk, sugar and salt in a pan until it boils, then add the glutinous rice and keep stirring until your desired thickness (coconut milk has reduced). Place into a serving bowl.
3. Slice the mango and put it alongside or on top of the sticky rice and sprinkle with roasted sesame seeds.
Tip: A side sauce can be added and made by mixing coconut milk, sugar and a pinch of salt in a pan (keeps in the refrigerator for up to 2 days).
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