Thai Mango Sticky Rice (Print Version)

Sweet mango combined with coconut-infused sticky rice for a delightful Thai dessert experience.

# What You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water, for soaking and cooking

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# Directions:

01 - Rinse glutinous rice under cold water until clear. Soak submerged in water for at least 4 hours or overnight.
02 - Drain rice and place in cheesecloth-lined steamer basket. Steam over boiling water for 25 to 30 minutes until tender.
03 - Combine coconut milk, granulated sugar, and salt in saucepan. Heat gently over medium heat, stirring until sugar dissolves. Avoid boiling.
04 - Transfer steamed rice to a bowl. Pour in 3/4 of the coconut sauce and mix gently to coat evenly. Cover and let absorb for 10 to 15 minutes.
05 - Peel and slice the mangoes into servings.
06 - Place sticky rice on plates alongside mango slices. Drizzle with remaining coconut sauce and garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Expert Tips:

01 -
  • The coconut sauce soaks into warm rice like a warm hug, creating this creamy texture that doesn't need any dairy.
  • Sweet mango against buttery rice hits a flavor balance that feels both indulgent and light at the same time.
  • Once you nail the technique, you'll make it constantly because it genuinely feels like a treat you shouldn't be able to pull off at home.
02 -
  • Never skip the soaking step or try to cook rice straight from dry; unsoaked rice will cook unevenly and you'll end up with hard bits mixed with mushy spots instead of uniform creaminess.
  • The rice and mango must be enjoyed the same day—refrigerating assembled sticky rice hardens the rice and kills the whole magic of the dish, so only store components separately if you need to.
  • Don't let the coconut sauce boil; the minute you see bubbles, lower the heat because boiling breaks apart the coconut milk and creates a grainy, separated texture instead of silky sauce.
03 -
  • If you can find pandan leaves, steam them alongside the rice for an aromatic dimension that elevates the whole dish without changing any technique.
  • Palm sugar creates a deeper, more complex sweetness than granulated sugar, so if you want to experiment, this is the move—use the same amount, just let it dissolve slowly.
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