Mango Sticky Rice
A classic Thai dessert that combines fragrant coconut-infused sticky rice with ripe mango slices, offering the perfect balance of sweetness, creaminess, and tropical flavors.
Equipment
- Steamer
- Saucepan
- Mixing bowl
Ingredients
Sticky Rice Base
- 1 cup glutinous rice also called sticky rice
- 1 cup coconut milk full-fat recommended
- 1/4 cup sugar
- 1/4 tsp salt for balancing flavors
Toppings
- 1 ripe mango peeled and sliced
- 1 tbsp sesame seeds toasted, optional
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 2 hours or overnight.
- Drain the soaked rice and steam it in a bamboo or regular steamer lined with cheesecloth for about 20-25 minutes, until tender.
- In a saucepan, heat the coconut milk, sugar, and salt over low heat until the sugar dissolves. Do not boil.
- Once the sticky rice is cooked, transfer it to a bowl and gradually mix in half of the coconut milk mixture. Cover and let it sit for 10 minutes to absorb the flavors.
- To serve, place a portion of the sticky rice on a plate, top with fresh mango slices, and drizzle with the remaining coconut milk sauce.
- Sprinkle with toasted sesame seeds for an added crunch. Serve warm or at room temperature.
Notes
For extra flavor, try adding a pandan leaf while heating the coconut milk. If you prefer a sweeter version, increase the sugar slightly.