-
1
Cooking Sticky Rice in a Pasta Pot: Soak the rice in cool water overnight before cooking.
-
2
Line the steamer basket insert of a pasta pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers).
-
3
Spray the corn husks with vegetable oil spray to prevent sticking.
-
4
Drain the soaked rice and spread it evenly over the husks.
-
5
Fill the pot with water to come to just under the steamer basket insert.
-
6
Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat.
-
7
Steam the rice for at least 20 minutes, or longer.
-
8
Transfer the rice to a serving bowl when ready to serve.
-
9
Cover the rice with some corn husks to keep it moist and warm.
-
10
To make dessert: In a large mixing bowl, combine the warm sticky rice with the grated coconut.
-
11
Transfer the mixture to an 8-inch Pyrex pie plate, and place in the steamer basket insert for a pasta pot.
-
12
Fill the pasta pot halfway with water and bring to a boil.
-
13
Insert the steamer basket insert, cover, and let steam for 10 minutes.
-
14
Remove from the heat.
-
15
In a large mixing bowl, combine the roasted sesame seeds, sugar, and salt.
-
16
Add the steamed sticky rice mixture, stir well to combine.
-
17
Cover tightly with plastic wrap and let it sit for 10 minutes.
-
18
To serve, pack the sticky rice into custard cups or ramekins to shape, then invert each onto an individual serving plate.
-
19
Serve with the mango slices.
