Mango Sticky Rice is a beloved Thai dessert that perfectly balances the sweetness of ripe mangoes with the rich creaminess of coconut milk and the delightful chewiness of glutinous rice.
Ingredients
Scale:
1 cup glutinous rice
1 ½ cups water
1 cup coconut milk
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ripe mangoes, peeled, pitted, and sliced
Sesame seeds or mung beans for garnish
Instructions
Rinse the sticky rice: Place the glutinous rice in a bowl, cover it with water, and rinse thoroughly until the water runs clear.
Soak the rice: After rinsing, soak the rice in clean water for at least 4 hours, or ideally overnight.
Steam the rice: Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam for about 25-30 minutes.
Prepare the coconut sauce: Combine the coconut milk, sugar, and salt in a saucepan over medium heat until the sugar dissolves.
Combine rice and sauce: Once the rice is cooked, pour about ¾ of the coconut sauce over it and stir gently. Let it sit for 15 minutes.
Slice the mango: Peel and slice the ripe mangoes into thin wedges.
Plate the dessert: Scoop sticky rice onto a plate, add mango slices, and drizzle the remaining coconut sauce over the top.
