Make sticky rice

Cup of Yum
1. Rinse the glutinous rice until the water runs clear, then soak it in water for 4 hours or overnight (For a pop of color, you can add food coloring to the soaking water.)
2. Drain the rice, place it in a steamer lined with cheesecloth, and steam over boiling water for 20–30 minutes. The rice is done when it’s soft, sticky, and translucent.
3. Remove it from the steamer and let it cool slightly before combining it with the coconut sauce. For detailed instructions, refer to my how to make Thai sticky rice recipe.

Make the coconut sauce

1. Combine the coconut milk, sugar, salt, and optional pandan leaves in a saucepan over medium heat. Stir regularly for about 3 minutes, or until the sugar dissolves completely.

Combine coconut sauce with sticky rice

1. Transfer the steamed sticky rice to a mixing bowl and immediately pour the prepared coconut sauce over it. Mix well, cover the bowl, and let the rice soak for 20 minutes to absorb the sauce.

Make salted coconut sauce for topping

1. In a mixing bowl, combine coconut milk, salt, and rice flour. Transfer the mixture to a pot and cook over low heat, stirring continuously until it thickens to your desired consistency.

Serve

1. Scoop a generous portion of the coconut-infused sticky rice onto a plate, arrange thinly sliced mango alongside, drizzle with thickened coconut sauce, and garnish with toasted sesame seeds, fresh coconut shreds, or yellow mung beans if desired.