Description
Mango Sticky Rice is a classic Thai dessert featuring tender, steamed glutinous rice soaked in rich, sweet coconut milk, paired perfectly with fresh, ripe mango slices. This creamy and delightfully fragrant dish is a perfect balance of sweet and savory that offers a refreshing and satisfying treat.
Ingredients
Scale
Sticky 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)
Fruit and Garnish
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional, for garnish)
Instructions
- Soak the Rice: Rinse the sticky rice with tap water, gently stirring by hand to remove excess starch. Drain and repeat once more. Then cover the rice with cold water and soak it for at least 1 hour or overnight in the fridge. After soaking, rinse and drain the rice again.
- Steam the Rice: Transfer the soaked rice to a heatproof bowl. Prepare a steamer with about 2 inches of water, ensuring the water does not touch the rice. Place the rice bowl on the steaming rack and cover. Bring the water to a boil over medium-high heat, then reduce to medium once steam starts appearing. Steam the rice for 20–25 minutes until fully cooked with no raw bits remaining. Once done, leave it covered and off the heat as you prepare the sauce.
- Make the Coconut Sauce: While the rice steams, combine coconut milk, sugar, and salt in a saucepan. Cook over medium or medium-low heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling.
- Thicken the Sauce (If Needed): If the coconut milk sauce seems thin, mix cornstarch with 4 tablespoons of water to create a slurry. Add half of this slurry to the hot coconut sauce, stirring constantly until it thickens to coat the back of a spoon without being overly thick. Adjust thickness by adding more slurry if necessary.
- Combine Rice and Sauce: Remove the steamed rice bowl carefully and pour 1 cup of the prepared coconut sauce over the rice. Stir well to ensure the rice absorbs the sauce completely.
- Cool and Serve: Allow the coconut rice to cool to room temperature or lukewarm. To serve, place about 1/3 cup of the coconut sticky rice onto small bowls or plates. Arrange sliced mango on the side, spoon some of the extra coconut sauce on top, and garnish with toasted sesame seeds if desired for an extra nutty aroma.
Notes
- Soaking the sticky rice overnight improves its texture and softness for more authentic results.
- Use ripe, sweet mangoes such as Ataulfo or Alphonso for the best flavor contrast.
- The cornstarch is optional and only needed if the coconut sauce appears too thin to your liking.
- Toasting sesame seeds enhances their flavor; you can toast them in a dry pan over medium heat for 2-3 minutes until fragrant.
- This dish is best enjoyed fresh but can be stored covered in the fridge for up to 1 day.
