Thai Mango Sticky Rice (Print-Friendly Version)
Creamy coconut sticky rice paired with fresh mango slices for a classic Thai dessert.
# Ingredients:
→ Sticky Rice
01 -
200 g glutinous rice (sticky rice)
→ Coconut Sauce
02 -
240 ml full-fat coconut milk
03 -
100 g granulated sugar
04 -
1.25 ml salt
→ To Serve
05 -
2 ripe mangoes, peeled and sliced
06 -
Sesame seeds or toasted mung beans (optional, for garnish)
# Steps:
01 -
Place glutinous rice in a bowl and cover with water. Allow to soak for at least 4 hours or overnight.
02 -
Drain soaked rice and transfer to a steamer basket lined with cheesecloth. Steam over boiling water for 25 minutes, or until the grains are tender and translucent.
03 -
In a saucepan over low heat, combine coconut milk, granulated sugar, and salt. Stir gently until the sugar is fully dissolved. Do not boil.
04 -
Transfer hot cooked rice to a bowl. Add half of the warm coconut sauce and fold gently to combine. Allow rice to absorb the liquid, resting for 15 minutes.
05 -
Spoon sticky rice onto serving plates. Top with slices of ripe mango and drizzle with the remaining coconut sauce. Garnish with sesame seeds or mung beans if desired.
# Notes & Tips:
01 -
For best results, use Thai glutinous rice and allow ample soaking time to achieve optimal texture.