Mango sticky rice with salted coconut cream & toasted sesame seeds

Preparation steps:

1. Rinse the sticky rice thoroughly until the water runs clear. Soak for at least 3 hours (ideally overnight).
2. Steam in a bamboo basket or in a cloth placed over a colander for 25 to 30 minutes.
3. In a saucepan, heat 150 ml coconut milk with the sugar, salt, and pandan leaf. Do not boil.
4. Pour this hot mixture over the still-warm rice, mix well, cover, and let stand for 15 minutes so that the rice absorbs the cream.
5. Peel and slice the mango into thin strips.
6. Lightly toast the sesame seeds in a dry frying pan.
7. Heat the remaining 50 ml of coconut milk with a pinch of salt to make a salted coconut cream.

Plating
9. Form a dome of sticky rice on the plate, arrange the mango slices around it, drizzle with salted coconut cream, and sprinkle with toasted sesame seeds.