Vegan Mango Sticky Rice Pudding

1.Rinse the glutinous rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for at least 4 hours or overnight for best texture; if short on time, soak for 1 hour.

2.Drain the soaked rice and steam it in a bamboo steamer or a steaming basket lined with cheesecloth over boiling water for about 20-25 minutes, or until the rice is tender and translucent. Stir the rice halfway through steaming to ensure even cooking.

3.While the rice is steaming, combine the coconut milk, sugar, salt, and vanilla extract (if using) in a saucepan over medium heat. Stir gently until the sugar dissolves completely, and the mixture is warm but not boiling. Remove from heat.

4.Once the rice is cooked, transfer it to a mixing bowl. Pour about 3/4 of the warm coconut milk mixture over the hot sticky rice. Gently stir to combine, then cover and let it sit for 20-30 minutes to allow the rice to absorb the coconut milk and become creamy.

5.To serve, place a portion of the sticky rice pudding on a plate or shallow bowl. Arrange fresh mango slices alongside or on top of the rice. Drizzle some of the reserved coconut milk sauce over the mango and rice for extra creaminess.

6.Sprinkle toasted sesame seeds or crispy mung beans over the dish for added texture and garnish, if desired. Serve at room temperature or slightly chilled for a refreshing dessert.