Mix all ingredients together. Add protein and marinate for 2-6 hours.

Soak your sticky rice in water overnight, at a minimum 6 hours, the longer you soak it the better it gets.

Using cheese cloth, dampening in water and then put your rice in and wrap it up like a gift. Place in the heated steamer for 10 minutes, then flip the package over and steam for another 10 minutes. Turn off the heat and let sit in the steamer for 5 more minutes. Meanwhile in a sauce pan we are making the sauce that will infuse the rice and also be a sauce for the rice. Add the coconut milk, salt and the honey, on medium low heat stir until fully blended.

Pour ½ of the sauce into a large bowl, reserve the rest of the sauce and keep in the pan. In the large bowl unpack the sticky rice and add to the large bowl. Mix the rice and sauce when your finished mixing put it back in the cheese cloth, wrap it back up and return it to the steamer for 5 minutes, then flip the package and steam for 10 more minutes. Meanwhile with the other half of the sauce, turn the heat back on medium low, mix the cornstarch with a tablespoon of the sauce from the pan until its smooth, then pour some of the cornstarch slurry into the hot sauce to thicken it up. Add a little of the slurry at first, let the mixture come to a simmer and then check the consistency, if it needs more slurry to thicken then add some more slurry until it is at a good thickness, syrup like. Remove from heat and set aside.

Time to assemble! Add the sticky rice to your serving plate and shape with a large spoon into a round mound, if you didn't have a large scoop. Fan the sliced mango around the rice or place the chunks next the rice in a tidy pile. Pour some sauce on top of the rice and mangos and sprinkle the top with the toasted sesame seeds if your using them. Enjoy!

Combine the water, yeast and sugar in the large bowl, stir well and let 'proof' for 5-10 minutes or until foamy.
In a mixer bowl, combine the flour, salt, and lard and knead in the butter with your hands until broken up into very small pieces. When the yeast is foamy, put the dough hook attachment on the mixer and gradually add the flour mixture on low speed until its all incorporated.
Scrape the sides down between additions. When the dough comes together, take it out of the mixer and onto a floured work surface and knead until smooth and elastic about 5-10 minutes, adding more flour if necessary.

Coat a large bowl lightly with the olive oil, then put the dough in, turning once to coat both sides then cover loosely with a clean dry towel or plastic wrap.
Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.

Punch the dough down split into 2 equal pieces and shape into 2 flat rounds about 9 inches across (it will expand to about 10"). Place the dough on a lightly oiled parchment paper lined baking sheet. Sprinkle the top with sesame seeds, about 2-3 tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash, sprinkle with sesame seeds if your using them, then put into a pre-heated 400°F oven for 10 minutes. Turn the heat down to 375°F for an additional 10 minutes or until the loaf(s) are golden brown and sounds hollow when tapped.