Description
A beloved Thai dessert featuring creamy coconut-infused sticky rice paired with sweet, ripe mango slices. This recipe offers an authentic taste of Southeast Asian tropical bliss.
Ingredients
Scale
- 1 cup Thai sticky rice (glutinous rice)
- Water, for soaking and steaming
- 1 ½ cups full-fat coconut milk
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup full-fat coconut milk
- ½ teaspoon cornstarch (optional, for thickening)
- Pinch of salt
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds or mung beans (optional garnish)
Instructions
- Rinse Thai sticky rice until water runs clear. Soak for at least 4 hours, or overnight. Drain the rice.
- Steam the rice for 25–30 minutes until translucent and tender.
- While rice steams, combine 1 ½ cups coconut milk, sugar, and salt in a saucepan. Heat gently until sugar dissolves. Set aside ¼ cup for drizzling.
- Place hot steamed sticky rice in a bowl. Gradually pour the warm coconut sauce over it, folding gently to combine. Let sit, covered, for 20–30 minutes to absorb flavors.
- For an optional topping, whisk ¼ cup coconut milk, a pinch of salt, and cornstarch in a saucepan. Simmer until slightly thickened.
- Serve by placing a mound of sticky rice on a plate with mango slices. Drizzle with reserved coconut sauce or topping. Garnish with sesame seeds or mung beans if desired.
Notes
- Best served warm or at room temperature.
- Store leftover sticky rice separately from mango slices.
- Use ripe Ataulfo or Nam Dok Mai mangoes for best results.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steamed
- Cuisine: Thai
Nutrition
- Serving Size: Per serving (approx.)
- Calories: 330
- Sugar: 18g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g