Khaoniao Mamuang (Mango Sticky Rice)

Yield: Serves 4

1. Soak the glutinous rice for 12-24 hours in water and sugar.
2. Boil water in a medium size pot. 
3. Put a layer of cheesecloth on a bamboo steamer. 
4. Strain the glutinous rice, and transfer to bamboo steamer.
5. Put the bamboo steamer on the pot. Steam for 15 minutes.
6. Transfer the glutinous rice to a bowl.
7. Pour the reduced coconut cream to the glutinous rice while it is still warm.
8. Season with salt.
9. Transfer to ramekin for mold.
10. Cut into half and peel the mango. Cut into bias.
11. Plate. Garnish the mango with sesame seed.
12. Garnish the glutinous rice with reduce coconut cream and palm sugar syrup.

Coconut cream:

1. Coconut cream  and sugar in milk pot . Season with salt. Bring to boil then turn dow to simmer. 
2. Add 1 tsp of palm sugar. Adjust taste with salt.

Palm sugar syrup:

1. In a milkpot, mix palm sugar and a little bit of water.
2. Bring to boil, turn down to simmer.
3. Cool down.