Refined Sugar Free-Mango Sticky Rice
Place glutinous rice in a large container and cover with several inches of cool water. Let soak, about 1 hour. Drain and rinse thoroughly.
Cook rice in a steamer over medium-low heat for 20 minutes.
Combine coconut milk, dates, and Himalayan salt in a high-speed blender; blend until completely smooth. Pour 2/3 of the coconut mixture into a bowl; reserve.
Pour remaining 1/3 of the coconut mixture into a saucepan over low heat. Sift in cornstarch. Cook, stirring constantly, until thickened into a sauce, 3 to 5 minutes.
Place rice in a large pot over low heat; stir in reserved coconut mixture. Cook, stirring gently, until liquid is absorbed, 5 to 10 minutes.
Transfer rice to a serving dish. Arrange mango slices around rice. Pour sauce over rice; garnish with sesame seeds.
Using regular rice would completely change the texture of this recipe. The only acceptable alternative is to use black sticky rice, which is also used in various desserts typical of Southeast Asia.
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