375 grams Cooked Sticky Rice (freshly cooked)
250 ml Thick coconut milk
4 tbs. Sugar
1/2 tsp. Salt
1 tbs. Sesame seed roasted
1 pcs Manggo peeled, halved, sliced finely
Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 25 minutes of steaming to cook and will become translucent when done. Place it in a bowl and put aside.
Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat.
Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 10 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.
Place the sticky rice mixture carefully in a "bowl mold", press with a spoon to make the sticky rice mixture bit dense. Turn over and remove the sticky rice mixture from the mold and put on a serving plate. Pour one tablespoon from the 1/4 the remaining hot coconut milk over the mixture sticky rice. At the top of the coconut milk sprinkle with sesame seeds. Arrange the sliced manggo around the sticky rice. Continue with the rest of the sticky rice mixture.