Description
Make classic Thai Mango Sticky Rice at home using sweet glutinous rice soaked in rich coconut cream and served with fresh, ripe mangoes.
Ingredients
Scale
- 1.5 cups glutinous rice (sweet rice)
- 1 cup thick coconut milk (for soaking)
- 1 cup water (for soaking)
- 1 cup thick coconut milk (for cooking sauce)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup water (for cooking sauce)
- 2 large ripe mangoes, peeled and sliced
- 2 tablespoons toasted sesame seeds (for garnish)
Instructions
- Rinse the glutinous rice thoroughly under cold water until the water runs clear.
- Soak the rinsed rice in 1 cup of thick coconut milk and 1 cup of water for at least 4 hours, or preferably overnight.
- Drain the soaked rice well. Steam the rice for 25 to 30 minutes until tender and cooked through. (Alternatively, cook the drained rice in a rice cooker with 1 cup of water until done.)
- While the rice cooks, prepare the sweet coconut sauce: Combine 1 cup thick coconut milk, sugar, salt, and 1/4 cup water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil.
- Transfer the hot, cooked sticky rice to a bowl. Pour half of the prepared coconut sauce over the rice and gently fold it in until the liquid is absorbed. Cover the bowl and let it sit for 15 minutes to allow the rice to become creamy.
- Serve the warm, sweetened sticky rice alongside slices of fresh mango. Drizzle the remaining coconut sauce over the rice and mango.
- Garnish with toasted sesame seeds before serving.
Notes
- For a richer flavor, use only thick coconut milk for the soaking liquid instead of adding water.
- If you do not have a steamer, you can cook the rice in a rice cooker using 1 cup of water instead of the coconut milk mixture, then proceed with step 4.
- Choose sweet, ripe mango varieties like Ataulfo or Nam Dok Mai for the best taste.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35
- Sodium: 180
- Fat: 20
- Saturated Fat: 18
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 5
- Cholesterol: 0