Mango Sticky Rice is a beloved Thai dessert that perfectly combines the sweetness of ripe mango slices with the creamy texture of sweet sticky rice, all drizzled with a luscious coconut milk sauce.
Ingredients
Scale:
1 cup glutinous rice (sweet sticky rice)
1 1/2 cups water
1 cup coconut milk (preferably full-fat)
1/3 cup sugar (adjust to taste)
1/4 teaspoon salt
1 tablespoon cornstarch (optional)
2 ripe mangoes (peeled and sliced)
Sesame seeds or mung beans (for garnish, optional)
Instructions
Rinse the glutinous rice under cold water until the water runs clear, then soak in water for at least 4 hours, ideally overnight.
Drain the soaked rice and place it in a bamboo steamer lined with cheesecloth. Steam over boiling water for about 30-40 minutes until tender and sticky.
Combine coconut milk, sugar, and salt in a saucepan. Heat over medium-low until sugar dissolves. If desired, thicken with cornstarch slurry.
Once the sticky rice is cooked, transfer to a bowl and pour about 3/4 of the coconut sauce over it. Allow to absorb for 15 minutes.
To serve, mold a portion of sticky rice on a plate and arrange the mango slices beside it. Drizzle remaining coconut sauce over both.
Garnish with sesame seeds or mung beans if desired.
