Thai Mango Sticky Rice Cups with Crispy Tuile & Toasted Coconut

Ingredients

• 1 cup sticky rice (glutinous rice), uncooked
• 1.75 cups coconut milk, full-fat, divided
• 3 tablespoons palm sugar or brown sugar, divided
• 0.25 teaspoon salt, divided
• 2 medium fresh ripe mango, peeled, sliced
• 3 tablespoons unsalted butter, softened
• 1 large egg white, room temperature
• 0.25 cup all-purpose flour, sifted
• 0.75 cup shredded unsweetened coconut, divided
• 0.5 teaspoon vanilla extract
• 1 tablespoon sesame seeds, white or black, for garnish

Instructions

1. 1

   Soak sticky rice: Rinse rice in cold water until clear, then soak in water for at least 4 hours or overnight.

2. 2

   Steam sticky rice: Drain rice and steam in a steamer lined with cheesecloth for 25-30 minutes until tender and translucent.