1/2 cup coconut cream (skimmed off the top of the coconut milk)
Sprinkle of sesame oil
Sesame seeds
4 pcs rice paper
Directions
Soak the glutinous rice in room-temperature water for 30 minutes, then wash it a few times. Cook it in a rice cooker, or on the stove: add 1 cup water, bring to a boil on high, then cover and simmer until the water is fully absorbed (roughly 12 to 15 minutes).
Open a can of full-fat coconut milk and skim the top layer of coconut cream into a small bowl to use as a dipping sauce later.
Pour 1/2 cup of the coconut milk into a saucepan, add the sugar and stir until dissolved and heated through.
Once the rice is cooked, pour the hot sweetened coconut milk over it and mix well. Cover and leave 20 minutes so the milk fully absorbs.
Quickly dip a rice paper sheet into a shallow bowl of warm water and lay it flat on a plate. Add sesame seeds, then mango, then sticky rice. Fold in the sides and roll up from the bottom like a burrito.
Serve with the reserved coconut cream as a creamy dipping sauce.
