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Ingredients:
- 2 cups black sticky rice
- ½ cup sugar
- 2 T toasted sesame seeds
- 2 cups coconut milk
- ½ t salt
- Strawberries, mint leaves, shredded coconut, for topping
Directions:
- Measure out rice and rinse until water is cleared. Cover it with a couple inches of water and let it soak overnight
- Drain and put in a bowl with enough room for grains to expand to about a third extra in size. Add some boiling water and then put in trivet with 2-3 inches water in bottom. Steam for 30 minutes.
- Create coconut sauce by heating the milk, salt, and sugar together and then stir until it’s dissolved. Put a bit of salt in and blend until smoothed out.
- Once cooked rice is done, put about half the sauce in there to coat rice, mixing it well. The rice should be wet, but not oversaturated. Let it sit for 20 minutes to absorb this.
- Put rest of sauce on side of rice to spoon there. Can be served warm or at normal temperature
- You can also put this in a large mound on a serving plate and coated with the garnish if you’re feeling ambitious as well.
