Ube Mango Sticky Rice with Coconut Sauce

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). Once rice is cooked, 'fluff up' your rice and set aside.
2. In a medium saucepan, mix coconut milk, sugar, and a pinch of salt together. Heat on medium-high while stirring 'til it begins to simmer, then remove from heat (be careful as it will make huge bubbles initially). Pour half of your coconut milk mixture into a small saucepan (this is for your sauce). Add 1-2 tsp ube extract to your medium saucepan. Mix your cooked rice into the simmered ube coconut mixture & set aside to let absorb for about 30 min or desired stickiness (rice will be liquidy/gooey in the beginning, it will absorb it all, don't worry!)
3. Add tapioca starch to your small saucepan of remaining (warm) coconut mixture with 2 pinches of salt. Stir thoroughly without heat 'til it starts to thicken (it should thicken quickly, make sure to remove any clumping on the bottom of saucepan). Taste for sweet to salty ratio preference.
4. Cut mangos to your liking. Plate your mangos, ube sticky rice, and top with coconut sauce & toasted sesame seeds.
5. **If you want to prepare like the video: use a plastic wrap to hold a scoop of sticky rice, add mangos, carefully ball up the rice with the wrap, present ube sticky rice ball when ready. Top with coconut sauce & toasted sesame seeds.
6. Enjoy!