Mango sticky rice for Ben Shewry 🥭🌾

Mango Sticky Rice Serves: 4 Prep time: 24 hours Cook time: 40min Ingredients - 2 cups (400g) glutinous rice - 260ml (1 cup) coconut milk, divided - 1 pandan leaf - 120g (½ cup) sugar - 5g (1 tsp) sea salt or kosher salt, divided - 2 ripe mangoes - 1 tbsp sesame seeds Method 1. Rinse the rice twice in cold water, then cover it with fresh water and place it in the fridge overnight to soak. 2. The next day, drain the rice and transfer it to a piece of cheesecloth. Place the wrapped rice in a steaming basket over boiling water, cover, and steam for 35-40 minutes until the rice is tender but not overcooked. Begin checking for doneness after 30 minutes. 3. While the rice is steaming, prepare the sweet coconut sauce to mix through the cooked rice. In a saucepan, combine 160ml (⅔ cup) of the coconut milk, 120g (½ cup) sugar, 2g (½ tsp) salt, and the pandan leaf. Bring to a light simmer, stirring until the sugar dissolves, then lower the heat and allow the pandan leaf to steep. 4. For the second sauce, add the remaining 100ml (⅓ cup) coconut milk to a small saucepan with the remaining 3g (½ tsp) salt. Warm over medium heat, stirring until the salt dissolves, then remove from heat. 5. In a dry pan, toast the sesame seeds over medium heat until golden, then set aside to cool. 6. Once the rice is cooked, transfer it to a bowl. Gradually add the sweetened coconut milk in thirds, gently folding it into the rice. Add only as much coconut milk as the rice can absorb, being careful not to break the grains. Cover and let the rice rest for 20 minutes. 7. To serve, slice the mango cheeks. Place a generous spoonful of sticky rice onto a plate alongside the mango. Sprinkle with toasted sesame seeds, and serve the unsweetened coconut milk on the side to drizzle over just before eating.