• Wash, rinse a couple times and then soak sticky rice in water and 1 tsp salt for 6 hours, overnight prefer.
• The next day or after soaking, strained to remove all water and let the rice air-dry.

Steam instruction for sticky rice

• Bring your steamer to boil then add the sticky rice to steam. Reduce to medium heat.
• Prepare a coconut mixture by heating 1/2 cup coconut milk, 1/2 tsp salt and 1 Tbsp sugar.
• After steaming for about 20 minutes, pour the prepared coconut mixture onto the sticky rice. Stir rigorously to mix.
• Cover and steam for another 10 minutes.
• Stir and fold up side down, then turn off heat and let sit covered for 30-40 minutes.

Microwave instruction sticky rice

• In a microwave safe container, add the sticky rice, 1/2 tsp salt, extract and 1/2 cup coconut milk.
• Add water into the container so that the liquid level is just slightly above the rice surface.
• Microwave for 6 minutes, then remove from microwave and stir to mix evenly. If you're using pandan leaf, remove it now.
• Add 1 Tbsp of sugar and stir well to mix with rice.
• Microwave for another 4 minutes until rice become soft.
• Stir once more, cover to keep it warm and let sit for 20 minutes.

Cooking the coconut sauce

• In a microwave safe container, mix 1/2 cup coconut milk, 1/2 tsp salt, 3 Tbsp sugar, 1 Tbsp cornstarch. Stir well to mix/dissolve all sugar and starch, make sure no clump.
• Add the pandan leaf or extract. Cover and microwave for 1-2 minutes (depend on your wattage). Let sit for 3 minutes before removing wrap and stir.

Serving

• Mold sticky rice and place on plate.
• Remove skin and slice mango meat into 1/2 inch thick strips. Arrange these onto or next to molded sticky rice.
• Pour a spoon of coconut sauce over rice bed and sprinkle on some roasted sesame.
• Serve and enjoy.