Thai Mango Sticky Rice
Sweet sticky rice with fresh mango and coconut milk, a classic Thai dessert.
30 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 cup glutinous rice (sticky rice)
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds (optional)
- 1 tbsp coconut cream (for garnish)
Nutrition Facts
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Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
Drain the soaked rice and steam it in a bamboo steamer or a regular steamer for about 25-30 minutes until fully cooked and tender.
While the rice is steaming, heat the coconut milk in a saucepan over medium heat. Stir in the sugar and salt until fully dissolved. Do not boil.
Once the rice is cooked, transfer it to a bowl and pour the warm coconut milk mixture over it. Gently fold the rice to ensure even absorption. Let it sit for 15-20 minutes.
Peel and slice the mangoes into thin, even pieces. Arrange them on a serving plate.
Serve the sticky rice alongside the mango slices. Drizzle with extra coconut cream and sprinkle toasted sesame seeds on top for garnish.
Chef's Tips
- Rice Soaking: Soaking the rice overnight ensures the best texture and reduces cooking time.
- Coconut Milk: Use full-fat coconut milk for a richer flavor and creamier texture.
- Mango Selection: Choose ripe but firm mangoes for the best taste and presentation.
- Serving Temperature: This dessert can be enjoyed warm or at room temperature.
- Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently before serving.
