Mango Sticky Rice

Here’s a recipe for Mango Sticky Rice, a popular Thai dessert made with sweet glutinous rice, ripe mangoes, and a creamy coconut sauce.

Mango Sticky Rice Recipe

Ingredients

For the Sticky Rice:

1 cup glutinous rice (sticky rice)

1 1/2 cups water

For the Coconut Sauce:

1 cup coconut milk

1/4 cup sugar (adjust to taste)

1/4 teaspoon salt

For the Topping:

1/4 cup coconut milk

1 teaspoon sugar

1/4 teaspoon salt

1 teaspoon cornstarch (optional, for thickening)

For Serving:

2 ripe mangoes, peeled and sliced

Toasted sesame seeds or mung beans for garnish

Instructions

1. Prepare the Sticky Rice:

Rinse the glutinous rice under cold water until the water runs clear.

Soak the rice in water for at least 1 hour (or overnight for best results).

Drain the rice and steam it in a steamer lined with cheesecloth or a clean kitchen towel for 25–30 minutes until tender.

2. Make the Coconut Sauce:

In a small saucepan, heat 1 cup of coconut milk over medium heat.

Add the sugar and salt, stirring until dissolved. Remove from heat (do not boil).

3. Mix the Rice and Coconut Sauce:

Transfer the cooked sticky rice to a large bowl. Gradually pour the warm coconut sauce over the rice, mixing gently to combine.

Cover and let it sit for 20–30 minutes to absorb the flavors.

4. Prepare the Topping:

In a small saucepan, combine 1/4 cup coconut milk, sugar, salt, and cornstarch.

Heat over low heat, stirring constantly until slightly thickened. Set aside.

5. Assemble and Serve:

Place a portion of sticky rice on a serving plate. Add sliced mango on the side.

Drizzle the coconut topping over the rice and sprinkle with toasted sesame seeds or mung beans.

Tips for Success

Rice Choice: Use Thai glutinous rice for the best texture. Regular rice won’t achieve the sticky consistency.

Coconut Milk: Use full-fat coconut milk for a rich and creamy flavor.

Ripe Mangoes: Choose sweet, fragrant mangoes such as Ataulfo, Haden, or Alphonso varieties for the best taste.

Make Ahead: Sticky rice can be prepared a few hours in advance and reheated gently before serving.

Comments

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