Mango Sticky Rice
Mango sticky rice is a <strong>delicious</strong> tropical dessert originating from the streets of Thailand. The tart and floral taste of the <strong>mango</strong> complements<em> perfectly </em>with the sweetness of the <strong>coconut sauce,</strong> making this dessert absolutely irresistible!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 mango per person, peeled and sliced (Autolfo, Champagne, Philippine, Carabao, or Indian mangoes are great) 1
- 1 cup Thai sticky rice (also known as glutinous rice) 2
- Toasted sesame seeds or crispy yellow mung beans, for topping
- 1 cup coconut milk
- 1/2 cup sugar
- Cornstarch slurry (1.5 tsp cornstarch, dissolved with 1 tbsp cold water)
- 1/4 tsp kosher salt
Instructions
- 1
Rinse the 1 cup of sticky rice under cold water until the water runs clear, about 3-5 times.
- 2
Once clear, pour boiling water over rice until fully covered and let soak for 25 minutes. Drain well after soaking.
- 3
Line your steamer basket with cheese cloth and spread the soaked rice evenly onto the cloth. Fold the excess corners to the center in order to cover the rice. Steam the rice for 25-35 minutes, or until the sticky rice is tender. Set aside.
- 4
Combine together the coconut milk and sugar in a sauce-pot. Heat this mixture, just until the sugar dissolves, then pour out 2/3 cup of this mixture.
- 5
Combine the 2/3 cup of the sweet coconut sauce with the cooked sticky rice. Mix to combine, and let the rice soak in this mixture for at least 20 minutes with a lid on, or until the rice has fully absorbed the coconut sauce (you'll know it's finished soaking when the rice isn't soggy or wet anymore)
- 6
With the remaining 1/3 cup of sweet coconut sauce in the sauce-pot, add in the cornstarch slurry and salt. Heat this mixture until thickened to your desired consistency, stirring constantly. Set aside until serving.
- 7
Peel your mango and slice into bite-sized chunks or thin slices.
- 8
Place the sliced mangoes alongside the coconut-soaked sticky rice. Spoon the salted coconut sauce over the rice. Top with sesame seeds or the crispy yellow mung beans. Enjoy!