MANGO STICKY RICE

Wash the glutinous rice until the water runs clear. Soak in cold water overnight.

Drain the rice and transfer it to a heat-proof bowl. In your steamer, add a couple of inches of water and place the bowl on top of the steaming rack. Turn heat to high; once the water boils and steam is coming out of the pot, turn to medium heat and steam rice for 25-30 minutes until the rice is completely cooked.

While the rice is cooking, combine 1 cup of coconut milk, ¼ cup granulated sugar, and salt in a small saucepan. Stir and bring to a simmer. Remove from heat and keep warm.

After the rice has cooked, stir in the coconut milk mixture. Cover the rice and set aside for about 30 minutes, or until the milk mixture has fully absorbed into the rice.

In the same small saucepan, combine the remainder of the coconut milk and the other 3 tbsp of sugar. Cook over medium-high heat, stirring constantly, until the sauce starts boiling. Boil the sauce for another minute, stirring occasionally, and transfer to a smaller bowl and let cool.

Peel and cut the mangoes into 4 servings (2 per mango). To make the mango roses, take one half of a mango (the wide side) and thinly slice. Roll the first slice and then wrap the additional slices around it, staggering the "petals".

To serve, take about a quarter of the rice and place it on a plate. You can shape it into a circle and flatten out the top (to form a cylindrical shape) for aesthetic purposes, if you want. Carefully place one mango rose on the rice, and for extra coconut flavor, drizzle with the coconut sauce (made in step 5). Sprinkle on some toasted sesame seeds and enjoy!