Description
Thai Mango Sticky Rice is a classic and beloved Thai dessert featuring sweet, sticky glutinous rice soaked in creamy coconut milk, paired with ripe, juicy mango slices. This simple yet indulgent dish balances creamy, sweet, and fruity flavors, making it a refreshing treat perfect for warm days or anytime you crave a taste of Thailand.
Ingredients
Scale
Sticky Rice
- 1 cup glutinous rice (soaked overnight)
Coconut Sauce
- 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 Rice: Rinse the soaked glutinous rice under cold running water until the water runs clear, which helps remove excess starch and prevents the rice from becoming too sticky in an undesirable way.
- Steam Rice: Drain the rice thoroughly and place it in a lined steamer. Steam the rice for about 30 minutes until it becomes sticky and translucent, indicating it is fully cooked and ready to absorb the coconut milk flavors.
- Prepare Coconut Sauce: While the rice is steaming, whisk together the coconut milk, granulated sugar, and salt in a saucepan over low heat. Stir continuously until the sugar dissolves completely, creating a smooth, sweet, and slightly salty coconut sauce.
- Mix Rice and Coconut Sauce: Combine the warm steamed rice with half of the prepared coconut sauce. Gently mix the rice and sauce together, then let the mixture sit for about 15 minutes to allow the rice to soak up the coconut flavor fully.
- Slice Mangoes: Peel the ripe mangoes and slice them into thin wedges, ready for serving alongside the coconut-infused sticky rice.
- Assemble and Serve: Mold the sticky rice onto serving plates, arrange the sliced mangoes on top or beside the rice, drizzle with the remaining coconut sauce, and sprinkle with toasted sesame seeds or mung beans if desired for extra texture and visual appeal.
Notes
- Soaking the glutinous rice overnight is essential to achieve the perfect sticky texture.
- Use ripe mangoes for the sweetest and juiciest contrast to the creamy rice.
- If you don’t have a steamer, you can cook the rice in a pot with a heavy lid using the absorption method, but steaming yields the best texture.
- Toasted sesame seeds or mung beans add a nice crunch but are optional.
- Serve the dessert warm or at room temperature for best flavor.
