Mango Sticky Rice
A traditional Thai dessert made from glutinous rice soaked in sweetened coconut milk and paired with ripe mango slices.
Equipment
- Steamer or bamboo steamer
- Saucepan
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Serving plates or bowls
Ingredients
Main Ingredients
- 1 cup glutinous (sticky) rice soaked for at least 4 hours or overnight
- 1¼ cups coconut milk divided
- 3 tbsp sugar
- ¼ tsp salt
- 2 ripe mangos peeled, pitted, and sliced
Optional Garnish
- toasted sesame seeds
- toasted mung beans
Instructions
- Drain the soaked sticky rice and steam it for 20–25 minutes using a lined steamer until the grains are tender and translucent.
- While the rice is steaming, warm 1 cup of coconut milk with sugar and salt in a saucepan over medium heat. Stir until sugar dissolves. Do not boil.
- Transfer the steamed rice to a mixing bowl and gradually stir in the warm coconut milk mixture. Cover and let it sit for 10–15 minutes to absorb the flavors.
- In a small saucepan, warm the remaining 1/4 cup of coconut milk for drizzling over the top. Optional: thicken slightly by simmering for 2–3 minutes.
- Plate the sticky rice and sliced mangos side-by-side. Drizzle with the reserved coconut milk and sprinkle with toasted sesame seeds or mung beans if desired.
Notes
Be sure to use glutinous rice, not regular long grain rice. For best results, use fresh, ripe mangos like Ataulfo or Nam Dok Mai. Coconut milk should be full-fat for a rich flavor.
Nutrition
Calories: 290kcalCarbohydrates: 52gProtein: 4gFat: 9gSaturated Fat: 7gSodium: 105mgPotassium: 235mgFiber: 2gSugar: 21gVitamin A: 35IUVitamin C: 20mgCalcium: 20mgIron: 1.2mg
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