Ingredients ( 6 persons ):
- 2 cups glutinous rice (sticky)
- 3 cups coconut cream
- 310 ml sugar
- 1 / 2 teaspoon salt
- A few drops of vanilla extract or 1 vanilla bean
- 3 mangoes (try to find very good)
- 1 tablespoon toasted sesame seeds, for garnish
Cover the sticky rice with cold water and soak overnight. Drain and cook 30 to 40 minutes to steam in a steamer basket lined with a clean cloth.
Reserve 1 / 2 cup cream of coconut. In a saucepan (not aluminum), heat over low heat the remaining cream of coconut, sugar, salt and vanilla until sugar is dissolved.
Transfer the cooked rice in a large bowl. Pour the cream mixture over the rice. Let stand until rice has absorbed all the mixture.
Peel the mangoes and cut into cubes (2.5 cm or strips …). Divide rice and mangoes in 6 serving plates. Pour the remaining coconut cream and garnish with toasted sesame seeds.