Description
Mango Sticky Rice is a traditional Thai dessert featuring sweet, creamy coconut-infused sticky rice served alongside fresh, ripe mango slices. This classic treat combines the unique texture of glutinous rice with the luscious flavor of coconut milk, making it a perfect tropical delight that’s both simple and indulgent.
Ingredients
Scale
Rice
- 1 cup uncooked sticky (glutinous) rice
Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (optional, for thickening)
Serving
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional, for garnish)
Instructions
- Soak the Rice: Rinse the sticky rice under tap water, gently stirring by hand to remove excess starch. Drain and repeat once more. Then cover the rice with cold water and soak for at least 1 hour or preferably overnight in the fridge. After soaking, rinse and drain the rice again.
- Steam the Rice: Place the soaked rice into a heatproof bowl suitable for steaming. Add about 2 inches of water to a steamer pot, making sure the water does not touch the rice bowl. Position the bowl on the steaming rack and cover. Bring the water to a boil over medium-high heat, then reduce to medium once steam starts to rise. Steam the rice for 20 to 25 minutes until fully cooked with no raw bits remaining. Keep the rice covered and off the heat while preparing the coconut sauce.
- Make the Coconut Sauce: In a saucepan, combine coconut milk, sugar, and salt. Warm over medium to medium-low heat, stirring frequently until the sugar dissolves and the mixture heats through but does not boil.
- Thicken the Sauce (Optional): If the coconut milk mixture seems too thin, create a slurry by mixing cornstarch with 4 tablespoons of water. Gradually add half of this slurry to the warm coconut sauce, stirring continuously until the sauce thickens enough to coat the back of a spoon, but remains pourable. Adjust thickness by adding more slurry if needed.
- Combine Rice and Sauce: Carefully remove the steamed rice bowl from the steamer. Pour 1 cup of the warm coconut sauce over the cooked sticky rice. Stir gently to combine and allow the rice to absorb the sauce.
- Cool and Serve: Let the coconut-infused sticky rice cool to room temperature or lukewarm. To serve, spoon about 1/3 cup of the rice onto small bowls or plates, arrange sliced mango on the side, drizzle with extra coconut sauce, and finish with a sprinkle of toasted sesame seeds if desired.
Notes
- Soaking the rice overnight improves texture and ensures even cooking.
- Do not let the coconut sauce boil to prevent separation.
- Use ripe, sweet mangoes for the best flavor contrast with the creamy rice.
- Cornstarch is optional and only needed if a thicker sauce is preferred.
- Toasting sesame seeds enhances the garnish’s flavor but can be omitted if unavailable.
