Thai Sticky Rice With Mango
A simple and sweet tropical dessert featuring sticky rice, coconut milk, and fresh mango.
1h 40m·DESSERT5Servings
Nutrition
563kcal
8gProtein
95gCarbs
18gFat
Ingredients
Sweet or Glutinous Rice
2 cups
Coconut Milk
1 can
Sugar
add more if you want it sweeter
½ cup
Salt
To taste
2 pinches
Cornstarch
1 tablespoon
Cold Water
1 tablespoon
Ripe Mangoes
2 whole
Sesame Seeds
for garnish
1 piece
Equipment
Cheesecloth
Instructions
1Prepare the Rice
1h 15m
1h 15mRinse and Soak Rice
Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 1 hour, or preferably overnight for faster cooking.
Steam Rice
Boil water in a steamer. Place the soaked rice inside cheesecloth, tie it securely, and place it in the steamer. Cover and steam for 10 to 15 minutes, or until the grains are tender and chewy but not hard in the center. Transfer the cooked rice to a bowl and let it cool.
2Make the Coconut Sauce
15m
15mCombine Sauce Ingredients
In a pot, combine the coconut milk, sugar, and salt. Bring the mixture to a slight boil over medium heat.
Flavor the Rice
Pour half of the warm coconut sauce over the cooled, steamed rice. Stir well to combine and let it soak for about 10 minutes.
Thicken the Sauce
In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a slurry. Stir this slurry into the remaining coconut sauce in the pot. Heat the sauce over low heat, stirring constantly, until it thickens.
3Assemble and Serve
5m
5mPrepare Mango
Peel the ripe mangoes. Slice the flesh away from the pit and then slice the mango cheeks on a diagonal.
Serve
Arrange the sliced mango alongside the sticky rice. Sprinkle sesame seeds over the dish and ladle the thickened coconut sauce over both the rice and mango.
Tips
For the best texture, ensure you use glutinous rice, also known as sweet rice.
If you prefer a sweeter dessert, feel free to add a little more sugar to the coconut sauce.
The rice should be chewy but not mushy; adjust steaming time as needed.