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Mango Sticky Rice

A traditional Thai dessert featuring glutinous rice, rich coconut milk, and ripe mango, offering a perfect balance of sweetness and texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Key Ingredients
  • 1 cup Sticky Rice Choose high-quality, glutinous rice labeled 'sweet rice' for that perfect chewy texture.
  • 1.5 cups Coconut Milk Opt for full-fat, unsweetened coconut milk for a richer flavor.
  • 0.5 cup Sugar For a healthier option, consider using coconut sugar or monk fruit.
  • 0.25 teaspoon Salt
  • 2 pieces Mangoes Ripe, peeled and sliced mangoes for serving.
  • Garnish: Sesame seeds or mung beans (optional) Adds texture and visual appeal.

Method
 

Preparation
  1. Rinse the sticky rice under cold water until the water runs clear; this removes excess starch and prevents clumping. Soak in water for at least 4 hours or overnight.
  2. Drain the soaked rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 30 minutes until fully cooked and sticky.
  3. In a saucepan, combine coconut milk, sugar, and salt. Heat gently, stirring until the sugar is completely dissolved. Reserve a small amount of this mixture for serving.
  4. Once the sticky rice is done, mix it with the remaining coconut sauce, allowing it to sit for 10-15 minutes so it absorbs all those delicious flavors.
Serving
  1. Place a generous portion of sticky rice on a plate, elegantly arrange slices of mango on top, and drizzle with the reserved coconut cream sauce.
  2. If desired, garnish with sesame seeds or mung beans for added texture and visual appeal.

Notes

For a beautiful presentation, form the sticky rice using a heart-shaped mold on the plate. Pair with a refreshing Thai iced tea or a light coconut smoothie. Leftover sticky rice can be reheated in an oven or air fryer. Avoid microwaving to maintain texture.