Ingredients:

  • 1 cup glutinous rice (sticky rice)
  • 2 cups water
  • ¼ tsp ube extract
  • ¼ cup coconut milk
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • 1 tbsp shredded coconut
  • 1 tbsp sesame seeds
  • ½ tsp granulated sugar (for topping)
  • 1 pinch salt (for topping)
  • 1 tbsp shredded coconut (for topping)

Instructions:

  1. Rinse glutinous rice in cold water 4-5 times until the water runs clear.
  2. Combine 2 cups of water and ¼ tsp ube extract. Add rinsed rice and soak for 4 hours (or overnight in the fridge).
  3. Bring water to a simmer in a steamer pot. Place a parchment paper layer in the steamer basket, poking holes to allow steam to circulate.
  4. Drain the soaked rice and pour it onto the steamer insert. Cover and steam for 40 minutes. Taste the rice; if its undercooked, steam for a few more minutes.
  5. While rice is steaming, combine ¼ cup coconut milk, 2 tbsp sugar, and ¼ tsp salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove from heat.
  6. Pour the coconut sauce over the steamed rice along with 1 tbsp shredded coconut (optional). Mix well and let sit for 10 minutes.
  7. Toast sesame seeds, then grind in a mortar and pestle. Mix in ½ tsp sugar and a pinch of salt.
  8. Spoon sticky rice into bowls, then top with sesame seed mixture and 1 tbsp shredded coconut (optional).