If making magenta / la cam sticky rice, then add the chopped magenta plant into a small sauce pot with 1.5 cup of water and boil for 15 minutes on medium. Otherwise, skip step if making other versions.
In a bowl, wash the rice with tap water and discard the water. Repeat about three times.
In a bowl, add the glutinous rice and enough boiling water to completely submerse the rice. Let it sit for 5 minutes and stir the rice every few minutes.
Strain the rice and wash it in the strainer under a tap with warm - hot water. Use your fingers to move the rice around in the strainer to remove the gooey texture.
Place the rice back into the bowl and completely submerse the rice in boiling water by about 2-3 cm. Let it sit for 25 minutes while stirring the rice every 5 minutes. (Note 2)If making magenta / la cam sticky rice, then strain the purple liquid into the rice and then fill it up with boiling water until completely submersed. Make sure the purple liquid is boiling hot when adding it to the rice. (Note 2)
After 25 minutes, strain the rice and place in a microwaveable container / bowl / casserole dish. (Note 3)
Add the coconut milk, salt and colour component and stir well. Put the lid on and microwave for 6 minutes on high.
After 6 minutes, take the rice out of the microwave. Quickly add 4 tbsp of sugar and combine gently, so to not break the rice grains. Put the lid back on and cook for another 4 minutes.
Take out of the microwave and gently fluff the rice up. Taste a few grains of the sticky rice for sweetness and texture. Adjust according to your preference.If the rice is is too mushy, then leave the lid off and cook it for a further two minutes in the microwave. If it is a bit hard still, stir in 1 or 2 tbsp of coconut milk. Otherwise, put the lid back on and cook for 2 minutes.
Take out of the microwave and let it rest for 10 mins with lid on, If it looks too moist for your liking then let it rest with the lid off.
Optional step: Sprinkle roasted sesame seeds / crushed peanuts / coconut over the top and serve.