Mango Sticky Rice
Mango sticky rice might be one of my favorite desserts of all time. If you're like me and you don't have a huge sweet tooth, this is the absolute perfect dessert that's not too sweet—which, honestly, might be the best compliment for an Asian dessert! Mango sticky rice really captures the essence of Southeast Asian
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Glutinous Sticky Rice
- Water
- 2 Champagne Mangos
- 13.5 oz Coconut Milk
- 1/4 cup Sugar
- 1 tsp Salt
- 2 Pandan Leaves
- Sesame Seeds
Instructions
- 1
Sticky Rice:
- 2
Rinse and drain sticky rice with water to remove excess starches. Repeat this step 3-4 times until water runs mostly clear.
- 3
Add rice to a mixing bowl cover with cold tap water, and soak for 6 hours to overnight
- 4
Drain the rice in a fine mesh strainer, and give it a final rinse.
- 5
Lay parchment paper over a bamboo steamer and add rice. Cover the steamer and add it to a pot. Add enough water to cover roughly 2" of rice, making sure that the water does not touch the grains. Turn the heat to medium-high and steam for 30-40 minutes, or until the rice is cooked through and reaches the desired consistency.
- 6
Add a couple of big spoonfuls of the coconut sauce below and mix in well. Cover and continue to steam for 10 minutes to allow the rice to absorb the coconut sauce.
- 7
Coconut Sauce:
- 8
Add coconut to a medium sauce pan. Season with sugar and a pinch of salt, and add pandan leaves. Bring the coconut sauce to a low simmer and reduce the heat, allowing the pandan to steep in the coconut sauce.
- 9
Mangoes:
- 10
Peel mangoes and slice
- 11
Serve:
- 12
Scoop rice onto a plate, add sliced mango, and pour over coconut sauce. Garnish with sesame seeds, and enjoy!