Description
Mango Sticky Rice is a classic Thai dessert featuring perfectly steamed glutinous rice soaked in sweet, creamy coconut milk, paired with fresh ripe mango slices and a drizzle of luscious coconut sauce. This dish balances rich sweetness with subtle saltiness and smooth textures, making it a refreshing and indulgent treat perfect for warm weather or anytime you crave tropical flavors.
Ingredients
Scale
Rice
- 1 cup uncooked sticky (glutinous) rice
Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (optional, for thickening)
Fruit and Garnish
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional, for garnish)
Instructions
- Soak the Rice: Rinse the sticky rice gently with tap water, stirring by hand to remove excess starch. Drain and repeat once more. Cover with cold water and soak for at least 1 hour or preferably overnight in the refrigerator. After soaking, rinse and drain again thoroughly.
- Steam the Rice: Place the soaked rice in a heatproof bowl. Fill your steamer with about 2 inches of water, making sure the water does not touch the rice. Position the bowl on the steaming rack and cover with a lid. Bring the water to a boil over medium-high heat, then reduce to medium once steam starts to rise. Steam the rice for 20 to 25 minutes until fully cooked; the grains should be tender and no raw rice bits should remain. Keep the rice covered off heat while preparing the sauce.
- Make the Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Warm over medium to medium-low heat, stirring occasionally, until the sugar fully dissolves and the mixture is heated through. Avoid boiling.
- Thicken the Sauce (Optional): If the coconut milk sauce seems thin, prepare a cornstarch slurry by mixing 2 teaspoons cornstarch with 4 tablespoons water. Gradually add half of this slurry to the warm coconut sauce, stirring constantly to thicken. Adjust consistency so the sauce coats the back of a spoon but isn’t overly thick.
- Combine Rice and Sauce: Remove the steamed rice from the steamer carefully. Pour 1 cup of the coconut sauce over the hot rice and stir well to absorb the flavors evenly.
- Cool and Serve: Allow the coconut sticky rice and sauce to cool to room temperature or be slightly warm. To serve, spoon approximately 1/3 cup of coconut rice into small bowls or plates, arrange sliced mango on the side, drizzle with additional coconut sauce, and sprinkle with toasted sesame seeds if desired for a nutty garnish.
Notes
- Soaking the rice overnight enhances the texture and reduces cooking time.
- Use ripe, sweet mangoes such as Ataulfo or Alphonso for best flavor.
- Do not boil the coconut milk mixture to prevent curdling and separation.
- Toasting sesame seeds enhances their flavor; use a dry skillet over medium heat until fragrant and lightly browned.
- The cornstarch thickening step is optional but helps achieve a richer sauce consistency.
- Leftover sticky rice can be refrigerated and gently reheated by steaming or microwaving with a splash of water.
