The classic Thai dessert known as khao niaow ma muang (mango sticky rice) is famously served as street food in Thailand and at Thai restaurants throughout the world.
Ingredients
For Coconut Rice
1 1/2cupsuncooked short-grain white rice
2cupswater
1 1/2cupscoconut milk
1cupwhite sugar
1/2teaspoonsalt
Coconut Sauce
1/2cupcoconut milk
1tablespoonwhite sugar
1/4teaspoonsalt
1tablespoontapioca starch
Garnish
3mangospeeled and sliced
1tablespoontoasted sesame seeds
Instructions
Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
Assemble
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.