Description
Mango Sticky Rice is a classic Thai dessert featuring creamy coconut-infused sticky rice served alongside ripe, juicy mango slices. This traditional Southeast Asian treat combines the subtle sweetness of coconut milk with the fragrant aroma of steamed sticky rice, creating a luscious, comforting dessert perfect for warm weather or any special occasion.
Ingredients
Scale
Sticky Rice
- 1 cup uncooked sticky 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)
Other
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (optional)
Instructions
- Rinse and soak the sticky rice: Rinse the sticky rice with tap water gently using your hand to remove excess starch. Drain the water, repeat rinsing once more, then add cold water to cover the rice. Soak the rice for at least 1 hour or up to overnight in the refrigerator. After soaking, rinse the rice again and drain.
- Steam the sticky rice: Transfer the soaked rice to a heatproof bowl. Add about 2 inches of water to your steamer (making sure no water touches the rice). Place the bowl on the steaming rack, cover the steamer, and bring the water to a boil over medium-high heat. Once steam emerges, reduce heat to medium and steam the rice for 20-25 minutes until fully cooked and tender with no hard bits. Remove from heat and keep covered.
- Prepare the coconut sauce: While the rice cooks, combine coconut milk, sugar, and salt in a saucepan. Heat over medium to medium-low heat until the mixture is hot and the sugar dissolves, but do not let it boil.
- Thicken the sauce (optional): If the coconut milk is thin, mix cornstarch with 4 tablespoons water to create a slurry. Stir half the slurry into the coconut milk sauce immediately to thicken it slightly. Adjust by adding more slurry or water as needed until the sauce coats the back of a spoon but isn’t too thick.
- Mix sauce with sticky rice: Carefully remove the steamed rice bowl from the steamer using oven mitts. Pour 1 cup of the coconut sauce into the rice. Stir thoroughly to allow the rice to absorb the sauce fully.
- Cool the rice mixture: Let the sauce-infused sticky rice cool to room temperature or lukewarm before serving.
- Serve: Spoon 1/3 cup of the coconut sticky rice into small serving bowls or plates. Arrange mango slices on the side. Drizzle extra coconut sauce over the rice and garnish with toasted sesame seeds if desired.
Notes
- Soaking the sticky rice overnight improves texture and ensures even cooking.
- The cornstarch slurry helps thicken thin coconut milk sauces but is optional if your coconut milk is already creamy.
- Use ripe, fragrant mangoes for the best flavor and natural sweetness.
- Toasting sesame seeds adds a nutty crunch but can be omitted for a gluten-free option.
- Mango sticky rice is best enjoyed fresh but can be stored covered in the fridge and gently reheated.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Keywords: Mango sticky rice, Thai dessert, coconut sticky rice, sweet sticky rice, traditional Thai recipe, mango dessert, coconut milk dessert
