Thai Mango Sticky Rice (Printable Version)

Lush mango and creamy coconut sticky rice come together in a sweet, traditional Thai treat perfect for sharing.

# What You 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)

# How To Make:

01 - Rinse glutinous rice under cold water until water runs clear. Soak the rice in water for at least 4 hours or overnight.
02 - Drain soaked rice and steam it in a cheesecloth-lined steamer basket for 25 to 30 minutes, until tender.
03 - In a saucepan, combine coconut milk, sugar, and salt. Gently heat over medium heat, stirring until sugar dissolves. Avoid boiling.
04 - Transfer steamed rice to a mixing bowl. Pour in three-quarters of the coconut sauce and gently stir to coat the rice evenly. Cover and let absorb for 10 to 15 minutes.
05 - Peel and slice the mangoes.
06 - Plate the sticky rice, arrange mango slices beside it, and drizzle with the remaining coconut sauce. Garnish with optional coconut cream and toasted sesame seeds or mung beans.

# Cooking Tips:

01 -
  • It feels like a restaurant dessert but comes together in under an hour, making you feel like a magician in your own kitchen.
  • Ripe mango and creamy coconut are a pairing that works like old friends finishing each other's sentences.
  • It's naturally vegetarian and gluten-free without tasting like it's missing anything.
02 -
  • The soaking step isn't optional—skipping it results in rice that's chalky and refuses to absorb the coconut sauce, which defeats the entire purpose.
  • Don't refrigerate the assembled dessert; cold sticky rice hardens into something that tastes nothing like the fresh, creamy version you just made. Eat it within an hour of assembly.
03 -
  • Use a steamer or improvise one with a strainer set over boiling water—the key is gentle, even heat that cooks without shocking the delicate rice grains.
  • If you can find pandan leaves for steaming, add a few to the basket; they infuse the rice with a subtle floral fragrance that elevates the entire dish.
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