Mango Sticky Rice Recipe
A classic Thai dessert featuring tender steamed sticky rice soaked in creamy coconut milk sauce, served with sweet ripe mango slices and garnished with toasted sesame seeds for a delightful balance of flavors and textures.
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Ingredients
Scale
Rice
- 1 cup uncooked sticky rice
Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g can)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (Optional)
Fruit and Garnish
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (Optional)
Instructions
- Rinse and Soak Rice: Rinse the sticky rice under tap water, gently stirring with your hand to remove excess starch. Drain and repeat once. Then soak the rice in cold water for at least 1 hour or up to overnight in the refrigerator. After soaking, rinse and drain again.
- Steam the Rice: Place the soaked and drained rice in a heatproof bowl. Add about 2 inches of water to a steamer without letting it touch the rice. Position the bowl on the steaming rack, cover, and bring water to a boil over medium-high heat. Once steaming, reduce heat to medium and steam for 20-25 minutes until the rice is fully cooked with no hard bits.
- Prepare Coconut Sauce: While the rice cooks, combine coconut milk, sugar, and salt in a saucepan. Heat over medium to medium-low heat, stirring until the sugar dissolves and the mixture is hot, but do not let it boil.
- Thicken Sauce (Optional): If your coconut milk is thin, dissolve cornstarch in 4 tablespoons water. Add half the slurry to the warm sauce, stirring immediately to thicken it slightly. Adjust thickness with more slurry or water so the sauce coats the back of a spoon but isn’t too thick.
- Mix Sauce with Rice: Using oven mitts, carefully remove the steamed rice bowl. Pour 1 cup of the coconut sauce over the rice and stir gently until the sauce is fully absorbed.
- Cool the Mixture: Allow the coconut rice and sauce mixture to cool to room temperature or lukewarm for best flavor and texture.
- Serve: Portion about 1/3 cup of the coconut sticky rice into serving bowls or plates. Arrange sliced mango alongside the rice. Drizzle extra coconut sauce over the rice and garnish with toasted sesame seeds if desired.
Notes
- Soaking the sticky rice overnight enhances texture but 1 hour minimum is sufficient.
- Do not boil the coconut milk sauce to prevent separation.
- Using full-fat coconut milk provides the best creamy flavor.
- Toasted sesame seeds add a nutty crunch but are optional.
- Adjust the coconut sauce thickness to your preference with cornstarch slurry.
Keywords: Mango Sticky Rice, Thai Dessert, Sticky Rice with Mango, Coconut Milk Rice, Traditional Thai Sweet
Find it online: https://www.sanacooks.com/mango-sticky-rice-recipe/
