Mango Sticky Rice

Name: Mango Sticky Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 cups glutinous rice (sweet rice), soaked for 4 hours or overnight; as needed water (for steaming); 2 1/2 cups coconut milk (divided); 3/4 cup granulated sugar (divided); 1/2 tsp salt; 2-3 ripe mangoes, peeled and sliced; 2 tsp toasted sesame seeds (optional, for garnish); 2 tbsp yellow mung beans (optional, for garnish), toasted and coarsely ground; 2 tsp cornstarch, mixed with 1 tablespoon water; 1 pandan leaf (optional), knotted

A beloved Thai dessert featuring sweet, glutinous rice drenched in coconut cream and paired with perfectly ripe mango. This tropical treat balances rich creaminess with the bright freshness of mango for an exotic yet comforting dessert experience.

60 minMediumServes 6370 cal/serving

ThaiDessertStovetopVegetarianVeganHalal-friendlyGluten-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cups glutinous rice (sweet rice), soaked for 4 hours or overnight
as needed water (for steaming)
2 1/2 cups coconut milk (divided)
3/4 cup granulated sugar (divided)
1/2 tsp salt
2-3 ripe mangoes, peeled and sliced
2 tsp toasted sesame seeds (optional, for garnish)
2 tbsp yellow mung beans (optional, for garnish), toasted and coarsely ground
2 tsp cornstarch, mixed with 1 tablespoon water
1 pandan leaf (optional), knotted

Instructions

1

Rinse the soaked 2 cups soaked for 4 hours or overnight glutinous rice (sweet rice) several times until the water runs clear, then drain well.
2

Prepare a steamer by bringing as needed water (for steaming) to a boil in the bottom pot. Line the steamer basket with cheesecloth or a clean kitchen towel.
3

Spread the soaked rice evenly in the steamer basket, leaving room for the rice to expand. Cover and steam for about 25-30 minutes, or until the rice is tender and translucent.
4

While the rice is steaming, prepare the coconut sauce. In a medium saucepan, combine 1 1/2 cups of coconut milk (divided), 1/2 cup of granulated sugar (divided), and 1/2 tsp salt. If using, add the 1 knotted pandan leaf (optional).
5

Heat the mixture over medium heat, stirring until the sugar dissolves. Do not let it boil. Once sugar is dissolved, remove from heat and set aside. Remove pandan leaf if used.
6

When the rice is cooked, transfer it to a large bowl and pour the warm coconut milk mixture over it. Stir gently to combine, then cover and let sit for 20-30 minutes to allow the rice to absorb the coconut milk.
7

For the coconut cream topping: In a small saucepan, combine the remaining 1 cup of coconut milk (divided) and 1/4 cup of granulated sugar (divided). Bring to a simmer over medium heat, stirring until sugar dissolves.
8

Add the 2 tsp mixed with 1 tablespoon water cornstarch slurry to the simmering coconut mixture, stirring constantly until it thickens slightly, about 1 minute. Remove from heat.
9

To serve, place a portion of the sticky rice on a plate. Arrange slices of 2-3 peeled and sliced ripe mangoes alongside or on top of the rice.
10

Drizzle the thickened coconut cream sauce over the rice.
11

Sprinkle with 2 tsp toasted sesame seeds (optional, for garnish) and/or 2 tbsp toasted and coarsely ground yellow mung beans (optional, for garnish) if using.
12

Serve immediately while the rice is still warm, or at room temperature.

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Questions

Do I need to rinse the grain for Mango Sticky Rice?

Step 1 reads: "Rinse the soaked 2 cups soaked for 4 hours or overnight glutinous rice (sweet rice) several times until the water runs clear, then drain well." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

Do I need any special equipment for Mango Sticky Rice?

Beyond a knife and a board, the method uses a steamer basket (step 2) and cheesecloth (step 2). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

Is there a substitute for pandan in Mango Sticky Rice?

The entry for Mango Sticky Rice calls for 1 pandan leaf (optional), knotted. In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

Is Mango Sticky Rice gluten-free?

Yes. As written, nothing in the ingredient list for Mango Sticky Rice is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the cornstarch.

How many calories are in Mango Sticky Rice?

One serving (the recipe makes 6) is about 370 calories, with 4 g protein, 62 g carbohydrate and 6 g fat, plus 2 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Mango Sticky Rice the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Rinse the soaked 2 cups soaked for 4 hours or overnight glutinous rice (sweet rice) several times until the water runs clear, then drain well." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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