Mango Sticky Rice Recipe
If there is one dessert that perfectly captures the essence of Thai cuisine—balancing sweet, creamy, and fragrant flavours—it's Mango Sticky Rice.
Servings: 2 adults
Calories: 497kcal
Equipment
- Steamer
Ingredients
- ⅓ Cup short grain rice
- 1 large size ripe mango, sliced
- 1 ¼ Cup thick coconut milk
- 1 tablespoon caster sugar or granulated white sugar
- ¼ teaspoon salt
Ingredients For Garnish:
- 1 teaspoon white sesame seeds
- 1 teaspoon fried mung beans
Instructions
- Rinse rice with tap water until the water runs clear. Usually 2 times, is good enough. Then, soak it in a bowl of water for at least 4 hours or overnight.
- After soaking, drain the rice and place it in a cheesecloth-lined bamboo steamer (or any steamer you have on hand).
- Steam over boiling water for 20 minutes, or until the grains are tender and translucent.
- While the rice is steaming, combine coconut milk, sugar, and salt in a saucepan. Heat gently over medium heat, stirring until the sugar dissolves and the sauce thickens a bit. Reserve about ¼ cup of this mixture for drizzling later.
- Once the rice is cooked, transfer it to a mixing bowl. Pour the remaining warm coconut sauce over the rice, stirring gently to coat. Let the rice absorb the sauce for 20–30 minutes. At this stage, you can cover and leave it at room temperature. It may look overly wet at first, but it will thicken beautifully as it sits.
- Peel the mangoes and slice the flesh away from the pit. Cut into thin slices or cubes, depending on your presentation preference.
- Scoop a generous portion of sticky rice onto a plate. Arrange mango slices on the side.
- Drizzle with the reserved coconut sauce and, if desired, sprinkle with toasted sesame seeds or crunchy fried mung beans for texture. Serve warm or at room temperature.
Notes
-
- Black sticky rice: Adds a nutty, earthy flavour and looks beautiful when paired with golden mango slices.
- Pandan-infused rice: Add a few pandan leaves to the coconut milk for a fragrant twist.
- Thick Sauce: Make a thicker sauce by adding a teaspoon of cornstarch to the reserved coconut milk for an extra creamy drizzle. Or use a combination of coconut cream and full fat coconut milk.
- Can I keep the sauce in fridge? Yes. After cooling down, you can store it in refrigerator for a day or two. Slightly warm in a microwave or pan before mixing with the rice.
- Can I keep the steamed rice in refrigerator? Yes. But it becomes slightly dry and chewy.
Nutrition
Calories: 497kcal | Carbohydrates: 54g | Protein: 7g | Fat: 31g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 311mg | Potassium: 515mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1125IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 6mg