Mango Sticky Rice Bites (Shellfish-Free)

Ingredients

• 1 cup Sweet Rice
• 1 can Coconut Milk
• 1/4 cup Sugar
• 1/4 tsp Salt
• 2 medium Mango
• 1 tbsp Sesame Seeds

Instructions

1. 1Measure 1 cup of sweet rice into a fine-mesh sieve. Rinse the 1 cup of sweet rice thoroughly under cool running water for 1-2 minutes, until the water runs clear. Transfer the rinsed 1 cup of sweet rice to a medium saucepan (about 2-quart / 2-liter capacity) or a rice cooker.
2. 2In a small saucepan (about 1-quart / 1-liter capacity), combine 1 cup of coconut milk (from the 1 can), 1/4 cup of sugar, and 1/4 teaspoon of salt. Heat the mixture over medium heat (approximately 300-325°F / 150-163°C) for 2-3 minutes, stirring constantly, until the 1/4 cup of sugar is completely dissolved and the mixture is smooth. Reduce the heat to low (approximately 200-225°F / 93-107°C) and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon. Remove the saucepan from the heat.
3. 3Add the remaining 0.67 cups of coconut milk from the 1 can to the medium saucepan with the 1 cup of sweet rice. If using a stovetop, bring the coconut milk to a boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly, and cook for 15-20 minutes, or until all the coconut milk has been absorbed and the rice is tender and sticky. If using a rice cooker, add the remaining 0.67 cups of coconut milk to the rice cooker with the 1 cup of sweet rice and cook according to the appliance's standard white rice setting until tender and sticky.
4. 4Allow the cooked 1 cup of sweet rice to cool for 5-10 minutes, until it is comfortable to handle. This cooling period helps the rice become less sticky and easier to shape. While the rice is still warm, divide it into 8 equal portions and gently shape each portion into a small ball, about 1 1/2 inches (4 cm) in diameter, or other bite-sized shape. Place the shaped rice bites onto a serving plate.
5. 5Carefully peel the 2 medium mangoes. Using a sharp knife, cut the flesh from around the pit into bite-sized pieces, approximately 1/2-inch (1.25 cm) cubes. Arrange the mango pieces on top of or around the sweet rice bites on the serving plate.
6. 6Drizzle the prepared coconut sauce from the small saucepan evenly over the sweet rice bites and mango pieces. Sprinkle the 1 tablespoon of sesame seeds evenly over the top of the dessert.
7. 7Serve the mango sticky rice bites immediately while warm, or allow them to cool to room temperature before serving.

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