Kem Xôi (Sticky Rice Ice Cream)

Rinse the glutinous rice under cold water until clear, then soak in water for at least 30 minutes (or overnight for best results). Drain and place in a bamboo steamer lined with cheesecloth. Add the knotted pandan leaves on top. Steam over boiling water for about 20–25 minutes, until the rice is tender but still chewy. Alternatively, use a rice cooker with the rice and pandan leaves and follow the manufacturer's instructions.

While the rice steams, combine the coconut milk and a pinch of salt in a small saucepan. Warm over medium-low heat, stirring occasionally, until just heated through. Do not boil. Set aside.

If using sesame seeds, toast them in a dry pan over medium heat until fragrant, stirring often, about 2 minutes. Remove and let cool.

In a large mixing bowl, whisk together the coconut cream, condensed milk, and the remaining 1/4 teaspoon of salt. If you have an electric mixer, beat for about 3–4 minutes until light and fluffy. If whisking by hand, whisk vigorously until well combined. The mixture should increase slightly in volume.

Pour the coconut cream mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or a lid. Freeze for at least 4 hours or overnight, until firm. For a creamier texture, stir the mixture every 30 minutes for the first 2 hours using a fork to break up ice crystals.

Once the rice is cooked, transfer it to a bowl. While still warm, drizzle the warm coconut milk mixture and the sugar over the rice. Stir gently to combine. Let it sit for a few minutes so the rice absorbs the coconut flavor. Adjust sweetness to taste.

To serve, place a generous scoop of sticky rice in a bowl. Add a scoop of the coconut ice cream on top. Garnish with fresh mango slices and toasted sesame seeds if desired. Serve immediately, as the contrast of warm rice and cold ice cream is best enjoyed right away.