Mango Sticky Rice Parfaits

Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in 1.5 cups of water for at least 30 minutes, or up to 4 hours.

Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth. Steam over boiling water for 20-25 minutes, or until the rice is tender and translucent.

While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture is warm, about 5 minutes. Do not boil.

Once the rice is cooked, transfer it to a medium bowl. Pour about two-thirds of the warm coconut sauce over the rice and gently fold until the rice has absorbed most of the liquid. Let it sit for 10 minutes to fully absorb.

To assemble the parfaits, layer a spoonful of the sweetened sticky rice at the bottom of four individual serving glasses or jars. Top with a layer of diced mango.

Repeat the layers: another spoonful of sticky rice, followed by more diced mango.

Drizzle the remaining coconut sauce over the top of each parfait. Garnish with toasted sesame seeds before serving.