Mango Sticky Rice
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.
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.