Rinse and Soak the Rice: Place the glutinous rice in a large bowl. Cover with plenty of cold water and use your hands to swish the grains around. The water will become cloudy. Drain and repeat this rinsing process 4-5 times, until the water runs mostly clear. Cover the rinsed rice with fresh cold water and leave to soak for at least 4 hours, or overnight.

Steam the Rice: Drain the soaked rice thoroughly. Line a steamer basket with muslin cloth or a clean tea towel. Tip the rice into the basket and spread it out evenly. Place the steamer over a wok or pot of simmering water (make sure the water doesn't touch the bottom of the steamer). Cover and steam for 20-25 minutes, or until the rice is tender, translucent, and cooked through.

Prepare the Sweet Coconut Sauce: While the rice is steaming, gently heat 250ml of coconut milk, 150g of sugar, and 1/2 tsp of salt in a small saucepan over a low-medium heat. Stir continuously until the sugar and salt have completely dissolved. Do not let the mixture boil, as the coconut milk can split. Once dissolved, remove from the heat.

Combine Rice and Sauce: Once the rice is cooked, transfer the hot rice to a large heatproof bowl. Pour the warm, sweet coconut sauce all over the rice. Gently fold the sauce through the rice with a spatula until it's well combined. Cover the bowl and let it stand for at least 15-20 minutes. This is a crucial step where the rice absorbs the sauce, becoming creamy and flavourful. What works best for me is giving it a gentle stir halfway through the resting period.

Make the Topping Sauce: In the same small saucepan, combine the 125ml of coconut milk, 1 tbsp of sugar, and 1/4 tsp of salt. Heat gently until the sugar dissolves. Add the cornflour slurry (1 tsp cornflour mixed with 1 tbsp water) and stir for 1-2 minutes until the sauce thickens slightly. It should be the consistency of single cream. Remove from the heat and set aside.

Prepare the Mango: Peel the mangoes. Slice the cheeks off from either side of the flat stone. You can then slice the cheeks into neat pieces or dice them.

Serve: To serve, place a generous portion of the sticky rice onto a plate. Arrange the fresh mango slices alongside it. Drizzle the salty coconut topping sauce over the rice and sprinkle with toasted sesame seeds, if using. Serve immediately while the rice is still warm.