Soak 1 cup of glutinous rice in water for at least 4 hours or overnight. This step is essential for the rice to cook evenly and achieve its sticky texture.

Drain the soaked rice and transfer it to a steamer lined with cheesecloth or a clean kitchen towel.

Steam for 20-25 minutes over medium heat until tender. If you don’t have a steamer, use a metal colander placed over a pot of boiling water.

In a saucepan, combine 1 1/4 cups coconut milk, 1/4 cup sugar, and 1/2 teaspoon salt. Heat over medium heat, stirring until the sugar dissolves. Do not boil.

Once the rice is cooked, transfer it to a bowl and pour the coconut mixture over it.

Stir gently, cover, and let it sit for 20 minutes to absorb the flavors.

Mix 1/2 cup coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan. Heat until the sugar dissolves. If you prefer a thicker sauce, add the cornstarch slurry and simmer for 1-2 minutes.

Remove from heat and set aside.

Peel and slice 2 ripe mangoes into even, thin pieces. Set aside.

Plate a serving of sticky rice, place mango slices neatly beside it, and drizzle with the coconut topping sauce. Sprinkle with toasted sesame seeds for garnish, if desired.

Serve warm or at room temperature. The dish is best enjoyed fresh for the ultimate flavor experience.