Description
Thai Mango Sticky Rice is a classic Thai dessert featuring sweet, sticky glutinous rice soaked in creamy coconut milk, served alongside fresh ripe mango slices. This delightful combination offers a perfect balance of creamy, sweet, and fruity flavors, garnished optionally with toasted sesame seeds or mung beans for added texture and nutty aroma.
Ingredients
Scale
Rice and Coconut Sauce
- 1 cup glutinous rice (soaked overnight)
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- ¼ teaspoon salt
Fruit and Garnish
- 2 ripe mangoes (peeled and sliced)
- Toasted sesame seeds or mung beans (optional, for garnish)
Instructions
- Rinse the Rice: Rinse the soaked glutinous rice under cold water repeatedly until the water runs clear to remove excess starch and prevent clumping.
- Steam the Rice: Drain the rice thoroughly and place it in a lined steamer. Steam for about 30 minutes until the rice becomes sticky and translucent, indicating it is fully cooked.
- Prepare Coconut Sauce: While steaming the rice, combine the coconut milk, granulated sugar, and salt in a saucepan over low heat. Whisk gently until the sugar dissolves completely, and the sauce is warm but not boiling.
- Mix Rice with Sauce: Transfer the steamed sticky rice into a mixing bowl and pour half of the warm coconut sauce over it. Gently mix to combine and let it sit for 15 minutes, allowing the rice to absorb the flavors and become creamier.
- Slice Mangoes: Peel the ripe mangoes and slice them into thin wedges or slices for serving.
- Assemble and Serve: Mold the sticky rice onto serving plates, arrange the mango slices alongside or atop the rice, then drizzle the remaining coconut sauce over the dish. Optionally, sprinkle toasted sesame seeds or mung beans on top for a subtle crunch and nutty flavor.
Notes
- Soaking the glutinous rice overnight helps achieve the perfect sticky texture and reduces cooking time.
- Use ripe, sweet mangoes like Ataulfo or Tommy Atkins for the best flavor contrast with the creamy rice.
- Steaming rather than boiling the rice ensures it maintains a good texture without becoming mushy or waterlogged.
- The coconut sauce should be gently warmed, not boiled, to preserve its creaminess and prevent curdling.
- Optional garnishes such as toasted mung beans or sesame seeds add an authentic touch and extra texture.
