Soak the rice
Rinse glutinous rice thoroughly until the water runs clear. Soak in water for 6–8 hours (or overnight). This ensures the classic sticky, chewy texture.
Steam the rice
Drain the rice and steam it in a bamboo steamer lined with cheesecloth or parchment over simmering water for 20–30 minutes, flipping once halfway. Don’t boil—steaming keeps the grains perfectly sticky. Make the coconut sauce
While the rice steams, gently heat coconut milk, sugar, and salt in a saucepan until fully dissolved—don’t let it boil.
Mix it all together
Once rice is cooked, transfer to a mixing bowl and pour in about ¾ of the coconut mixture. Stir gently and cover for 10–15 minutes so the rice absorbs the flavor.
Plate with love
Scoop rice onto a plate, top with sliced mango, and drizzle with the remaining coconut sauce. Add toasted sesame or mung beans if desired.
