Description
Mango Sticky Rice is a beloved traditional Thai dessert that combines sweet, creamy coconut-infused sticky rice with ripe, juicy mango slices and a luscious coconut sauce. This recipe guides you step-by-step to achieve the perfect balance of flavors and textures in this iconic tropical treat.
Ingredients
Scale
Sticky Rice
- 1 ½ cups glutinous rice (sweet rice), also known as sticky rice
- 1 ½ cups water, for soaking
Coconut Milk Mixture for Rice
- 1 can (13.5 oz) full-fat coconut milk
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Mango Sauce
- ½ can (6.75 oz) full-fat coconut milk
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Fresh Fruit & Garnish
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional)
Instructions
- Soak the Rice: Place the glutinous rice in a large bowl and add 1 ½ cups of water, making sure the rice is fully submerged. Refrigerate and soak for at least 4 hours or preferably overnight to soften the grains.
- Drain the Rice: After soaking, drain the rice well using a fine-mesh sieve. Rinse it under cold running water until the water runs clear, removing excess starch.
- Steam the Rice: Line a steamer basket with cheesecloth or parchment paper. Spread the drained rice evenly over the basket. Fill the bottom of the steamer with water, ensuring it doesn’t touch the rice, and bring it to a boil over medium-high heat. Cover tightly and steam for 20-25 minutes until the rice is translucent and tender.
- Check for Doneness: Taste a small portion of the rice to ensure it is soft yet slightly chewy without being crunchy. If still firm, continue steaming for another 5-10 minutes.
- Prepare Coconut Milk Mixture for Rice: While the rice steams, combine the full 13.5 oz can of coconut milk, ½ teaspoon salt, and 2 tablespoons sugar in a medium saucepan. Heat over medium heat, stirring occasionally until sugar dissolves and mixture is hot but not boiling.
- Infuse the Rice: Transfer the cooked rice to a large bowl. Pour the warm coconut milk mixture over the rice and gently fold to coat all grains without mashing them. Cover and let the rice rest for at least 30 minutes to absorb the coconut milk.
- Make Mango Sauce: In a small saucepan, mix the remaining 6.75 oz coconut milk, ¼ teaspoon salt, and 1 tablespoon sugar. Stir until the sugar is dissolved.
- Prepare Cornstarch Slurry: In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth, forming a slurry to thicken the sauce.
- Thicken the Sauce: Heat the coconut milk mixture over medium heat until it simmers gently. Slowly whisk in the cornstarch slurry, stirring continuously to prevent lumps. Simmer for 1-2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
- Prepare Mangoes: Peel the mangoes and slice the flesh into thin, even pieces while the rice rests and sauce cools slightly.
- Plate the Dessert: Spoon a generous amount of sticky rice onto plates. Arrange mango slices beside the rice and drizzle warm mango sauce over both.
- Garnish: Optionally sprinkle toasted sesame seeds over the dish and add a sprig of fresh mint for color and additional aroma.
- Serve and Enjoy: Serve immediately for the best texture and flavor experience of this classic Thai dessert.
Notes
- Soaking the rice overnight provides the best texture for sticky rice.
- Ensure the coconut milk mixture does not boil to prevent separation.
- If you don’t have a steamer basket, use a bamboo steamer or a metal colander placed over a pot of boiling water.
- Use ripe, sweet mangoes such as Ataulfo or Kent for optimal flavor.
- To make this dessert vegan, ensure the sugar used is vegan-friendly.
- Prep Time: 4 hours 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
