Mango Sticky Rice Cups (Dairy-Free)

1. Cook the Sticky Rice

1. Rinse the glutinous rice thoroughly in cold water until the water runs mostly clear, then drain well.
2. In a medium saucepan, combine the rinsed rice and 250ml of water. Bring to a boil over medium-high heat.
3. Once boiling, cover with a tight-fitting lid, lower the heat to minimum, and let simmer undisturbed for 12 to 14 minutes until all liquid is absorbed.
4. Remove the pan from the heat and let it rest, covered, for 10 minutes to finish steaming.

2. Prepare the Sweet Coconut Sauce

1. While the rice rests, add 150ml of the coconut milk (reserving 50ml for the topping), 2.5 tablespoons of sugar, and 1/4 teaspoon of salt to a small saucepan over low heat.
2. Warm gently, stirring until the sugar is completely dissolved. Do not let it boil.
3. Pour this warm coconut sauce over the cooked sticky rice. Stir gently with a spatula to combine, then cover and let sit for 10 minutes so the grains absorb the liquid.

3. Make the Coconut Topping Glaze

1. In the same small saucepan, add the remaining 50ml of coconut milk, 1/2 tablespoon of sugar, and 1/4 teaspoon of salt.
2. Whisk the cornstarch with 1 tablespoon of water in a small ramekin to make a smooth slurry, then stir it into the coconut mixture.
3. Place over low heat and simmer for 1 to 2 minutes while whisking constantly, until the glaze thickens into a glossy sauce. Remove from the heat.

4. Assemble the Cups

1. Spoon the warm coconut sticky rice evenly into 4 small dessert glasses, jars, or silicone cups, pressing down lightly.
2. Top each rice layer generously with fresh diced mango.
3. Drizzle the warm thickened coconut glaze over the mango and rice, then finish with a sprinkle of toasted sesame seeds before serving.