Soak glutinous/sweet rice for 2 hours, or up to overnight. Drain water when ready.

Using a steamer, steam sticky rice for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.

If you do not have a steamer, shape aluminum foil into three equal size balls. Fill pot with water and place the aluminum balls on the pot.

Place a metal bowl/plate on the aluminum balls. Add drained rice to the bowl/plate.

Bring pot to boil, and once it boils, cover pot, and cook for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.

While waiting for rice to cook, slice mangoes.

Prepare the sweet coconut sauce by bringing 1 cup of coconut milk, sugar and salt to boil. Once it reaches a boil, bring ½ of the sauce into a small bowl and set aside.

Combine 1 tablespoon of coconut milk and corn starch, then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes until sauce is thickened.

When rice is done, add the non-thickened sweet coconut sauce to rice and mix well. Set aside and let it cool for 15-20 minutes.

Once cool, place rice onto serving plate(s), pair with mangoes, and drizzle the thickened sweet coconut sauce onto rice. Garnish with sesame seeds.

Serve and enjoy!