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Soak glutinous rice overnight (minimum 4 hours). Drain.
Steam rice over boiling water 20-25 min until translucent and sticky.
Mix 300ml coconut milk with sugar and salt until dissolved. Pour over hot rice; stir. Cover 10 min to absorb.
Simmer remaining 100ml coconut milk with a pinch of salt — this becomes the topping sauce.
Slice mango. Plate rice, drape mango alongside, pour coconut sauce over. Sprinkle sesame seeds.
Chef's Tip
The rice must still be hot when you add the coconut milk — that timing is the whole secret.