Mango Sticky Rice
Mango Sticky Rice is sweetened sticky rice with fresh mangoes. This dessert is very popular in Thailand and Southeast Asia. It's so easy to make at home!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup glutinous rice (sticky rice)
- 2-3 pandan leaves (screwpine leaves, cut into 2-inch (5cm) length)
- 2-3 fresh ripe mangoes (peeled and cut into small cubes)
- 1 cup coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds (optional)
- banana leaf (for steaming, optional)
Instructions
- 1
Soak the glutinous rice for at least 8 hours or overnight.
- 2
Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.
- 3
While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
- 4
In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.
- 5
When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.
- 6
Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.