Thai Mango Sticky Rice Dessert Platter

• 300 g Sticky rice
• 600 ml Coconut milk
• 120 g Palm sugar
• ½ tsp Fine sea salt
• 2 large Mango, ripe but firm
• 2 tbsp Roasted sesame seeds

1. Rinse the sticky rice in a sieve under cold water until the water runs mostly clear, then soak it in plenty of cold water for 20 minutes. Drain well and leave in the sieve for a minute to shed excess water.
2. Set up a steamer over a large pot of gently simmering water. Steam the soaked rice for 20 to 25 minutes, turning it once halfway through, until the grains are tender and slightly translucent.
3. While the rice steams, warm 400 ml of the coconut milk in a saucepan over low heat with the palm sugar and fine sea salt, stirring until dissolved. Keep it hot but do not let it boil.
4. Tip the hot steamed rice into a mixing bowl and pour over the sweetened coconut milk. Fold well, cover, and leave for 10 minutes so the rice absorbs the coconut mixture and turns glossy.
5. For the warm coconut sauce, heat the remaining 200 ml coconut milk in the saucepan over low heat until steaming, then remove from the heat. Taste and add a tiny pinch more fine sea salt if you want the flavour to pop.
6. Peel the mangoes and slice the flesh. Spread the coconut sticky rice on a platter, arrange the mango alongside, spoon over some warm coconut sauce, and finish with roasted sesame seeds.
7. Chill the rice and mango briefly for 10 minutes so the platter is easy to assemble and serve neatly. Serve with the remaining coconut sauce warmed gently if needed.

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