Mango Sticky Rice

I have tried making this using a rice pot and although its good, the rice is too mushy. This method is the best. This is a large portion of rice for 6-8 people. 

You can make less by reducing the measurements to 1/3. 
Ingredients:

3 cups glutinous rice (Asian grocer stores sells aka sweet glutinous rice). 

3-5 pieces of riped mangos, sliced

Rice Marinate:

1 1/2 cups of coconut milk 

3 tbs sugar

1.5 tsp salt

Coconut Sauce

3 cups coconut milk (use the cream of coconut) 

1/2 cup sugar

1 tbs salt

1/3 cup rice flour

Method:

• Soak glutinous sticky rice in a mixer bowl,  cover with water and let it soak overnight.
•  Steam the sticky rice. Using a wok, fill the wok with hot water. Using a bamboo steamer, lined the steamer with cheese cloth. Drain the sticky rice and place on the cheesecloth. Cover the bamboo steamer. If you are making 3 cups, divide into two bamboo steamer and stack it on top of the other. Cover the bamboo steamer and steam for 30 mins.  
• In a separate large bowl, make the rice marinate. Whisk the coconut milk, sugar and salt.
• As soon as the sticky rice is cooked, put it immediately into the rice marinate mixture (while rice is steaming hot). Mix it well. Cover and rest for at least 45 minutes. You'll see the rice soaks up all the liquid and plums up. 
• For the salted coconut sauce, combine coconut milk, sugar and salt in a saucepan. Place rice flour in a small bowl and add a little of the coconut milk mixture and stir to avoid lumps.  Add into the remaining coconut milk. Cook over medium heat for 3-4 minutes until thickened slightly. Strain it over a strainer to remove the lumps. Serve while hot. 
  
• To serve, place a mound of sticky rice on serving plates. Top with mango slices and drizzle with the salted coconut sauce. Enjoy!!!