This wonderful Thai dish makes a great dessert, breakfast or snack and you can eat it hot or cold. Can be made with short-grain white rice but it's best with sticky rice. Allow time to soak the sticky rice overnight.
I used canned mango because they wernt in season when i wanted to make this, also used brown sugar because the white sugar is high in wasted calories, and processed. Very yummy! - 27 Oct 2011
good stuff.... also try use palm sugar instead... and very lightly roast the black sesame seeds. Eating this tonightAH! - 07 Nov 2013
I made this recipe twice. The first time I made it exactly as the recipe had stated. The second time I made some alterations with much better outcomes. The original recipe will yield a watery conconction, so I cooked the sweet rice in my rice cooker with coconut milk instead of water. Also there's no need to add that much sugar, but adjust to your taste. - 24 May 2008 (Review from Allrecipes USA and Canada)