Description
Mango Sticky Rice is a classic Thai dessert featuring sweet sticky rice cooked to perfection and combined with rich coconut milk sauce, served alongside fresh, ripe mango slices. This comforting and tropical dish balances creamy, sweet, and fruity flavors, garnished optionally with toasted sesame seeds for a delightful finish.
Ingredients
Scale
Sticky Rice
- 1 cup uncooked sticky rice
- Water for soaking and steaming
Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g can)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (optional)
- 4 tablespoons water (for cornstarch slurry, optional)
Fruit & Garnish
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (optional)
Instructions
- Rinse and Soak Rice: Rinse the sticky rice under tap water while gently stirring with your hand to remove excess starch. Drain and repeat once more. Then cover with cold water and soak the rice for at least 1 hour or up to overnight in the refrigerator. After soaking, rinse and drain again.
- Steam the Rice: Transfer the soaked rice into a heatproof bowl. Add about 2 inches of water to your steamer base, ensuring the water doesn’t touch the rice. Place the bowl on the steaming rack, cover the steamer, and bring water to a boil over medium-high heat. Once steaming, reduce to medium heat and steam the rice for 20 to 25 minutes until fully cooked with no raw bits. Remove from heat and keep covered.
- Prepare Coconut Sauce: While the rice steams, combine coconut milk, sugar, and salt in a saucepan over medium to medium-low heat. Stir until sugar dissolves and mixture is hot but do not boil.
- Optional Thickening: If the coconut milk is thin, mix cornstarch with 4 tablespoons water until dissolved. Add half the slurry to the coconut sauce, stirring immediately to thicken. Adjust thickness by adding more slurry or water as needed, aiming for a sauce that coats the back of a spoon.
- Mix Sauce with Rice: Carefully remove hot rice bowl and pour 1 cup of the coconut sauce into it. Stir gently to combine until sauce is fully absorbed.
- Serve: Allow the rice mixture and sauce to cool to room temperature or lukewarm. Divide about 1/3 cup of coconut sticky rice per serving onto small bowls or plates. Arrange sliced mango on the side, spoon extra coconut sauce over rice, and garnish with toasted sesame seeds if desired.
Notes
- Most coconut milk brands are creamy enough and don’t require cornstarch to thicken. Use the slurry only if your coconut milk is thin or you prefer a creamier sauce.
- A serving size of 1/3 cup rice with half a mango makes a well-balanced dessert portion. For a larger serving or snack, use 1/2 cup rice per serving, serving 4 people in total.
Nutrition
- Serving Size: 1 serving (approx. 1/3 cup rice with mango)
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
