Thai Mango Sticky Rice Cups

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 cup glutinous sticky rice
• 1 can (13.5 oz) full-fat coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp fine salt
• 2 large ripe mangoes
• 1 tbsp toasted sesame seeds
• 8 leaves fresh mint leaves for garnish

Instructions

1. 1Rinse the sticky rice in cold water several times until the water runs mostly clear, then soak it in fresh water for at least four hours or overnight.
2. 2Drain the soaked rice and steam it in a bamboo or metal steamer lined with cheesecloth over boiling water for twenty to twenty-five minutes until the grains are translucent and tender.
3. 3While the rice steams, warm most of the coconut milk in a small saucepan with the sugar and salt over medium-low heat, stirring until the sugar dissolves; do not boil.
4. 4Transfer the hot steamed rice to a mixing bowl and pour three-quarters of the warm sweetened coconut milk over it, folding gently until every grain is coated.
5. 5Cover the bowl and let the rice rest fifteen minutes so it fully absorbs the coconut milk and becomes glossy and sticky.
6. 6Peel the mangoes and slice the flesh into neat cubes or thin fans, discarding the pits.
7. 7Scoop the coconut sticky rice into four small cups or jars, drizzle each with a spoonful of the remaining coconut milk, and arrange mango pieces on top.
8. 8Finish with a sprinkle of toasted sesame seeds and a fresh mint leaf.
9. 9Serve at room temperature or slightly chilled; cups keep covered in the refrigerator up to two days for make-ahead potluck sweets.