Wash the sticky rice thoroughly and soak for at least 1 hour, preferably overnight. This ensures the rice becomes soft and sticky after cooking.
Drain the washed rice and place in a pan. Add the water (the rice should be just covered).
Place the pan over medium-high heat and bring the water to a boil.
Once boiling, lower the heat, cover the pan, and let the rice simmer for about 15 to 20 minutes, or until the water is absorbed and the rice is cooked. Do not stir during cooking.
Heat the coconut milk in a separate pan over low heat.
Add the sugar and salt and stir until the sugar is completely dissolved. Don't let the mixture boil but ensure it's well mixed.
When the rice is cooked and the water fully absorbed, remove from heat.
Pour the coconut milk over the warm rice and stir gently.
Let it absorb for 10 to 15 minutes so the rice properly absorbs the coconut milk.
Transfer the rice to a stainless-steel frame. Let it set in the refrigerator and then cut into cubes.
Crisp the rice in a pan and then press into toasted sesame seeds.
