Clean and soak the rice in water for at least 5-6 hours, but overnight is best.
Put a steamer in the stove top and add about four cups of water. Insert the steaming shelf and line with cheesecloth.
Transfer the soaked rice to the cheese cloth.
Steam the rice for about 35 minutes, or until the rice is cooked through and tender.
Remove from heat.
Rice is cooked completely.
Open the unshaken can of coconut milk.
Spoon out the thick coconut milk from the top into a bowl.
Peel and cut ripe mangoes into strips.
Keep 3-4 strips aside for garnishing and make puree out of the remaining mangoes.
Heat 1/2 can of coconut milk along with prepared mango puree, sugar and salt to make a thick sauce.
I am using frozen mango puree as fresh mangoes are not easily available here. I am using fresh one for garnishing only. It's fine to use frozen mango puree if you don't have fresh one.
Cook in low heat until everything dissolve completely to make a saucy consistency. Don't let the mixture come to boil. Cook in low heat.
Transfer prepared sticky rice into a bowl.
Stir in the coconut milk sauce until all of the rice is coated.
Keep aside for 10 minutes so that rice soaks the sauce completely.
Take a serving plate and transfer the soaked rice upside down.
Arrange some fresh mango pieces in the side.
Top with the reserved coconut cream and toasted sesame seeds.Add some greens just to garnish.
Serve at room temperature with some coconut milk at the side.
