Thai mango sticky rice

Recipe from Asian Home Cooking, Facebook

Rice:
1 cup glutinous rice soaked for 1 hour (can do without soaking or up to 4 hours soaking, but after trying few different times, I find 1-2 hours is how we like it)
2 cups water
1/4 teaspoon salt
Few pandan leaves (optional but they give a wonderful fragrance)
Toasted sesame seeds to garnish
Mangoes to top

Coconut sauce:
1 cup coconut cream
Up to 1/4 cup sugar depending on personal taste
1/4 teaspoon salt

Put all rice ingredients except mangoes & sesame seeds in the Instant Pot and set on rice mode. NPR natural pressure release. Remove liner from Instant Pot to avoid sticking.

Meanwhile gently simmer coconut cream, sugar, and salt till bubbles start surfacing.

Remove pandan leaves from cooked rice.

Keep 1/4 cup sauce for serving & pour the rest over the rice. Mix thoroughly. Let it absorb for at least 30 mins.

Serve with mango, garnished with toasted sesame seeds and a topping of reserved coconut sauce.