Ube Mango Sticky Rice Musubi

1. Clean/rinse your rice. Cook your sweet rice in a rice cooker (for water content reference, fill til 1/4 of your finger tip of extra water over the rice).
2. In a medium saucepan, mix coconut milk, sugar, & a pinch of salt together. Heat on medium-high while stirring 'til it begins to simmer then remove from heat. Pour half of your coconut milk mixture into a small saucepan (this is for your sauce). Add 1 tsp ube extract to your medium saucepan (add another 1/2 tsp ube extract if you want a stronger ube flavor). Mix your cooked rice into the simmered ube coconut mixture & set aside (if it is still liquidy/gooey the rice will absorb it all, don’t worry!).
3. Add corn starch mixed with water to your small saucepan of remaining coconut mixture with 2 pinches of salt. Heat & stir on medium 'til it starts to thicken. Take off heat. Taste for sweet-salty preference.
4. Cut your rice paper into musubi sized strips.
5. Cut your mangos into musubi sized pieces. Use your musubi mold to shape your ube sticky rice, top with mangos, coconut cream sauce, and toasted sesame seeds. Wet your rice paper and wrap your ube mango sticky rice.
6. Enjoy!