Description
Mango Sticky Rice is a classic Thai dessert featuring sweet sticky (glutinous) rice steamed to perfection, infused with creamy coconut milk sauce, and served alongside ripe, juicy mango slices. This simple yet indulgent treat balances tropical flavors with a silky texture, making it a beloved dish for warm-weather enjoyment or any time you crave a taste of Southeast Asia.
Ingredients
Scale
Sticky 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 & Garnish
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional, for garnish)
Instructions
- Rinse and Soak the Rice: Rinse the sticky rice gently under tap water, stirring by hand to remove excess starch. Drain and repeat once more. Then cover the rice with cold water and soak for at least 1 hour, or preferably overnight in the refrigerator. After soaking, rinse and drain again.
- Steam the Rice: Transfer the soaked rice to a heatproof bowl suitable for steaming. Add about 2 inches of water to your steamer, ensuring the water does not touch the rice bowl. Place the bowl on the steaming rack and cover. Bring the water to a boil over medium-high heat, then reduce to medium once steam begins. Steam the rice for 20–25 minutes until fully cooked and no raw grains remain. Keep the rice covered off the heat while you prepare the sauce.
- Prepare Coconut Sauce: In a saucepan, combine the full-fat coconut milk, sugar, and salt. Heat over medium to medium-low heat, stirring continuously until the sugar dissolves and the mixture is hot but not boiling.
- Thicken the Sauce (Optional): If the coconut milk mixture seems too thin, prepare a slurry by mixing cornstarch with 4 tablespoons of water. Add half the slurry to the hot coconut milk while stirring, allowing the sauce to thicken slightly. Adjust by adding more slurry if needed. The sauce should be thick enough to coat the back of a spoon but still pourable.
- Mix Rice with Coconut Sauce: Carefully remove the steamed rice from the steamer. Pour about 1 cup of the coconut sauce over the rice, stirring gently until the sauce is absorbed into the rice, enhancing its flavor and creaminess.
- Serve: Let the coconut sticky rice and sauce cool to room temperature or lukewarm. To serve, spoon approximately 1/3 cup of the coconut rice onto small plates or bowls. Arrange mango slices on the side, drizzle additional coconut sauce on top, and garnish with toasted sesame seeds if desired.
Notes
- Soaking the rice overnight improves texture and ensures even cooking.
- Do not let the coconut milk mixture boil, as it can separate or curdle.
- Adjust the sweetness of the coconut sauce based on your preference or mango ripeness.
- The optional cornstarch slurry is useful if your coconut milk is too watery to coat the rice properly.
- For extra flavor, some people like to add a pandan leaf while steaming the rice.
- Use ripe mangoes for the best balance of sweetness and acidity.
- Toast the sesame seeds lightly to enhance their nutty flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
