Mango Sticky Rice with Crispy Coconut Chips

Place the glutinous rice in a bowl, add enough water, soak for 2 hours or more, then drain the water.
Transfer the drained glutinous rice to the rice cooker, add 0.8 cup of water and coconut milk. Add sugar and salt to the rice cooker, gently stir to mix well.
Cover the rice cooker with the lid, press the cook function button, select glutinous rice mode if available.
Wait for the rice to cook, stir gently to loosen it, base on the texture and own preference add coconut milk. Use the keep warm mode and bake for 20-30 minutes and ready to serve.
In a saucepan, combine the coconut milk and salt. Heat over medium-low, stirring, until slightly warm. In a separate bowl, mix the sticky rice flour/corn starch and water until smooth.
Pour the flour-water mixture into the warm coconut milk, continuing to stir until the mixture thickens slightly.
Serve the glutinous rice in a dish, top with a fresh mango popsicle, drizzle with the salted coconut milk and sprinkle crispy coconut flakes over the top.

	100% Fresh Mango Ice Lolly: 2 pcs
	Crispy Coconut Chips: Appropriate amount
	Sticky Rice (2-4servings) :
	- Water: 0.8 cup
	- Coconut milk: 1/2 cup
	- Sugar: 2 tablespoons
	- Salt: 1/4 teaspoon
	- Salty Coconut Milk :
	Coconut Milk: 50 milliliters
	- Salt: 1/8 teaspoon
	- Glutinous rice flour or corn starch: 1 teaspoon
	- Water: 1 tablespoon)
	- Glutinous rice: 1 cup

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