Mango Sticky Rice Cups - Daily Tudert

# What You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sticky) rice

02 - 1 ½ cups water

→ Coconut Sauce

03 - 1 cup coconut milk (full fat)

04 - ¼ cup granulated sugar

05 - ¼ teaspoon salt

→ Topping & Assembly

06 - 2 ripe mangoes, peeled and sliced

07 - 2 tablespoons toasted sesame seeds or mung beans (optional, for garnish)

08 - Fresh mint leaves (optional, for garnish)

# Directions:

01 - Rinse the glutinous rice until the water runs clear. Soak in water for 1 hour if time permits.

02 - In a small saucepan, combine the rice and water. Bring to a simmer, then cover and cook over low heat for 15-20 minutes until the water is absorbed and rice is tender. Remove from heat and let stand for 10 minutes.

03 - While the rice cooks, make the coconut sauce: In another saucepan, combine coconut milk, sugar, and salt. Warm over medium heat, stirring until sugar dissolves (do not boil). Reserve ⅓ cup of the coconut sauce for drizzling.

04 - Gently stir the remaining coconut sauce into the cooked sticky rice. Mix well, cover, and let sit for another 10 minutes to absorb.

05 - To assemble, scoop sticky rice into dessert cups (about ½ cup per cup). Arrange mango slices on top. Drizzle with reserved coconut sauce.

06 - Garnish with toasted sesame seeds or mung beans and fresh mint if desired. Serve warm or at room temperature.

# Expert advice:

01 -

No fussy molds or sticky hands, just pure dessert joy in every scoop.
The layered cups are both pretty and practical—everyone gets their perfect mango-to-rice ratio.

02 -

If you rush the soaking or resting steps, the rice can turn out dry or unevenly cooked.
Reserving some coconut sauce for the end changed my game—those glossy drizzles really do look (and taste) special.

03 -