100 ml coconut cream
3 tbsp sugar
1.5 tsp salt
2 tbsp butterfly pea water (for coloring, optional)
250 g sticky rice
Pour coconut cream into a small pot and add sugar, salt, and butterfly pea water.
Turn the heat on low and stir until warm—about 4 minutes.
Add sticky rice and stir until coconut milk is absorbed.
Allow rice to cool.
Top with roasted sesame seeds.
Serve with sliced mango!