Description
Mango Sticky Rice is a beloved traditional Thai dessert featuring tender glutinous rice steamed to perfection and infused with rich, creamy coconut milk. Paired with juicy, ripe mango slices and a luscious coconut sauce thickened with cornstarch, this sweet treat offers a delightful balance of flavors and textures. Garnished with toasted sesame seeds for optional crunch, this recipe guides you through every step to create the ultimate Thai classic at home.
Ingredients
Scale
Sticky Rice
- 1 ½ cups glutinous rice (sweet rice), also known as sticky rice
- 1 ½ cups water (for soaking)
Coconut Milk Mixture for Rice
- 1 can (13.5 oz) full-fat coconut milk
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Mango Sauce
- ½ can (6.75 oz) full-fat coconut milk
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
Other Ingredients
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional)
Instructions
- Soak the Rice: Place the glutinous rice in a large bowl and add 1 ½ cups of water, ensuring the rice is completely submerged. Let the rice soak for at least 4 hours or preferably overnight in the refrigerator to soften the grains.
- Drain the Rice: After soaking, drain the rice thoroughly through a fine-mesh sieve. Rinse under cold running water until the water runs clear to remove excess starch.
- Prepare the Steamer Basket: Line a steamer basket with cheesecloth or parchment paper to prevent rice from falling through. Spread the drained rice evenly over the lined basket.
- Steam the Rice: Fill the bottom of the steamer with water, ensuring the water level is below the basket. Bring the water to a boil over medium-high heat. Once boiling, place the steamer basket with rice over the water, cover tightly, and steam for 20-25 minutes until the rice becomes translucent and tender, adding water as needed to avoid drying out.
- Check Doneness: Taste a small amount of the rice to ensure it is soft and slightly chewy. If it remains too firm, steam for an additional 5-10 minutes, checking periodically.
- Prepare Coconut Milk Mixture: While the rice steams, combine the entire can (13.5 oz) of coconut milk with ½ teaspoon salt and 2 tablespoons sugar in a medium saucepan. Stir well to dissolve sugar and salt.
- Heat Coconut Milk Mixture: Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally to prevent burning. Do not boil.
- Infuse the Rice: Transfer the cooked rice to a large bowl and pour the warm coconut milk mixture over it. Gently fold to coat all the rice evenly without mashing. Cover with plastic wrap or kitchen towel and let it rest for at least 30 minutes to absorb the coconut flavor.
- Prepare Mango Sauce: In a small saucepan, combine the remaining half can (6.75 oz) of coconut milk, ¼ teaspoon salt, and 1 tablespoon sugar. Stir well to dissolve.
- Create Cornstarch Slurry: In a small bowl, whisk 1 teaspoon cornstarch together with 1 tablespoon cold water until smooth.
- Thicken the Sauce: Heat the coconut milk mixture over medium heat until it gently simmers. Slowly add the cornstarch slurry while whisking constantly to avoid lumps. Continue to simmer for 1-2 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
- Prepare Mangoes: Peel the mangoes and slice the flesh into thin, even slices while the rice rests and sauce cools slightly.
- Plate the Dessert: Scoop a generous portion of the sticky rice onto individual plates. Arrange mango slices alongside the rice. Drizzle the warm mango sauce over both rice and mango.
- Garnish (Optional): Sprinkle toasted sesame seeds over the top for added crunch and flavor. Add a sprig of fresh mint for color if desired.
- Serve and Enjoy: Serve immediately while the mango sauce is warm for the best flavor and texture experience.
Notes
- Soaking the rice overnight enhances tenderness and shortens steaming time.
- Do not skip rinsing the soaked rice to avoid overly sticky or gummy texture.
- Full-fat coconut milk is essential for the rich and creamy taste typical of this dessert.
- Steaming rather than boiling preserves the sticky rice’s unique texture.
- If fresh mangoes are unavailable, ripe frozen mangoes can be substituted once thawed.
- Adjust sugar levels according to mango sweetness and personal taste preferences.
- Toasted sesame seeds add a nice texture contrast but are optional.
- This dessert is best served fresh, as the texture changes if refrigerated for too long.
