Ingredients:
1 cup glutinous rice
1 cup coconut milk
2 tbsp sugar
1/2 tsp salt
1 1/2 tsp cornstarch
1 tbsp cold water
1 papaya, cut in half and seeds removed
Garnish:
Sesame seeds
How to make:
1. Rinse and drain glutinous rice until the water is no longer cloudy. Soak the rice in a pot and add just enough cold water to cover the rice by 2 inches. Cover with a lid and soak for at least 2 hours or overnight.
2. Using a fine sieve (or colander with small enough holes), drain the water from the rice. Transfer rice to a heatproof bowl (or you can leave it in the colander if it is heatproof).
3. Add water to the bottom of a steamer pot and bring to a boil over medium high heat. Place the bowl of rice (or colander) into the pot and cover with a tea towel and lid. Make sure the bowl does not touch the water. Turn heat down to medium and steam for about 25 minutes or until rice is tender, chewy, and appears translucent.
4. While rice is cooking, prepare the coconut mixture. In a small pot over low heat, add coconut milk, sugar, and salt. Stir until the salt and sugar has dissolved. Turn heat off and set mixture aside.
5. Transfer cooked rice to a serving bowl and pour 1/2 of the coconut mixture in. Stir well let the coconut mixture absorb and cool for roughly 10 minutes.
6. In the meantime, add cornstarch and cold water to a bowl and mix until the cornstarch has dissolved. Pour into the remaining coconut mixture and stir to thicken the sauce.
7. Serve rice in the papayas and pour the remaining coconut sauce over the rice. Top with sesame seeds and enjoy!
