Thai Mango Sticky Rice Cups with Crispy Coconut Tuile

Ingredients

• 1 1/2 cups sticky rice (glutinous rice), soaked overnight
• 1 can (14 oz) unsweetened coconut milk, full-fat, divided
• 1/3 cup palm sugar or brown sugar, divided
• 1/2 tsp sea salt, divided
• 2 medium fresh mango, peeled, sliced
• 1/3 cup shredded unsweetened coconut
• 1 large egg white
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract
• 4 tbsp all-purpose flour
• 1 whole lime, for zest

Instructions

1. 1

   Soak sticky rice overnight in water. Drain and steam in a steamer lined with cheesecloth for 25-30 minutes until tender.

2. 2

   Heat 3/4 of coconut milk with 1/4 cup sugar and 1/4 tsp salt until sugar dissolves. Reserve remaining coconut milk mixture for sauce.