Mango Sticky Rice (Pot in pot method)

Lan Tu

- 1 to 2 riped mangoes

- 1 cup of sweet rice

- 1 cup of water for rice, 1 cup for inner pot steaming

- cooking oil

- sugar

- salt

- 1 can of coconut milk/cream (400 ml)

- 1 teaspoon of corn starch and mix with 2 teaspoons of water.

- Toasted sesame to garnish

1. Wash and rinse sweet rice well. Pour rice into a stainless steel or ramekin bowl. Add 1 cup of water, 1 tsp of oil and ¼ tsp of salt. Place trivet and pour 1 cup of sink water to inner pot. Place bowl on trivet. Close lid, select Manual/Pressure Cook, high pressure, 10 minutes. While the rice is cooking, whisk ½ cup of coconut milk and 1.5 tbsp of sugar. Set mixture aside to wait for rice.

2. To prepare coconut sauce to pour on rice before serving, heat pan on stove top and add remainder coconut milk (about 1 and ⅓ cup), 2 tbsp of sugar and ¼ teaspoon of salt. Once sauce is hot, slowly add the corn starch with water mixture to thicken the sauce. Whisk well, bring to a boil and set aside.

3. Toast sesame seeds on a medium heat pan. Continuously sitting for 30 to 60 seconds or until sesame seeds turn slight brown.

4. Once rice is cooked, quick release. Pour in the coconut milk and sugar mixture (from step 1) and stir well. Close lid and let it "keep warm" for 10 minutes for the rice to absorb the sauce.

5. Peel and slice mango however you want. Drizzle coconut sauce (from step 2) onto rice. Garnish with toasted sesame seeds.

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