Description
A delicious and classic Thai dessert featuring sweet sticky rice served with fresh mango slices and a creamy coconut sauce.
Ingredients
Scale
- 1 cup glutinous rice (sticky rice)
- 1.5 cups water
- 1 cup coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1-2 ripe mangoes
- Optional: Toasted sesame seeds for garnish
Instructions
- Rinse the glutinous rice thoroughly under cold water until the water runs clear.
- Soak the rice in 1.5 cups of water for at least 30 minutes, or up to several hours.
- Drain the soaked rice and place it in a steamer basket lined with cheesecloth or a clean kitchen towel.
- Steam the rice over boiling water for 20-25 minutes, or until tender and translucent.
- While the rice is steaming, heat the coconut milk, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt are dissolved. Do not boil.
- Once the rice is cooked, transfer it to a bowl. Pour the warm coconut milk mixture over the hot rice.
- Gently stir the rice to combine with the coconut milk, ensuring all the rice is coated. Cover the bowl and let it sit for 15-20 minutes to allow the rice to absorb the liquid.
- Peel and slice the mangoes.
- Serve the warm sticky rice with the fresh mango slices. Drizzle with any remaining coconut sauce and sprinkle with toasted sesame seeds if desired.
Notes
- Use ripe, sweet mangoes for the best flavor.
- Glutinous rice is essential for this recipe; regular rice will not work the same way.
- Taste and adjust the sugar and salt in the coconut sauce to your preference.
- Mango sticky rice is traditionally served warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: Calculated upon preparation
- Sugar: Calculated upon preparation
- Sodium: Calculated upon preparation
- Fat: Calculated upon preparation
- Saturated Fat: Calculated upon preparation
- Unsaturated Fat: Calculated upon preparation
- Trans Fat: Calculated upon preparation
- Carbohydrates: Calculated upon preparation
- Fiber: Calculated upon preparation
- Protein: Calculated upon preparation
- Cholesterol: Calculated upon preparation