Description
Mango Sticky Rice is a classic Thai dessert featuring sweet, chewy sticky rice soaked in creamy coconut milk, served alongside ripe, juicy Ataulfo mango slices and topped with a rich, thickened coconut sauce. This recipe highlights the traditional method of steaming Thai sticky rice and infusing it with a coconut milk mixture to create a luscious and satisfying tropical treat.
Ingredients
Sticky Rice
- 1 cup (200g) Thai sweet sticky rice
Coconut Milk Mixture
- 1 cup (237ml) full fat coconut milk (Aroy-D brand recommended)
- ½ cup (100g) granulated sugar
- ½ tsp fine table salt (plus extra for sauce)
Thickened Coconut Sauce
- ¼ cup (60ml) sweet coconut sauce from above mixture
- ½ tsp rice flour
- Pinch of salt
Serving
- 2 ripe Ataulfo mangos (peeled, pitted, and sliced)
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Rinse and soak the rice: Rinse the sticky rice 3-5 times under cold water until the water runs almost clear, removing excess starch. Then soak the rice in fresh water about an inch above the surface for 8-10 hours or overnight.
- Alternate fast soaking method: Rinse and drain the rice as above, then cover it with 1½ inches of boiling water and let soak, covered, for 20 minutes.
- Cook the sticky rice: Drain the soaked rice and place it in a fine mesh strainer set over a pot with boiling water, making sure the strainer bottom doesn’t touch the water. Cover and steam for 20 minutes, flipping the rice halfway through to ensure even cooking. The rice should be firm, chewy, and translucent.
- Make the coconut milk mixture: In a small saucepan over medium heat, combine coconut milk, sugar, and salt. Bring to a gentle boil then simmer for 3 minutes. Reserve ¼ cup (60ml) of this mixture for the sauce.
- Combine rice and coconut milk: Place hot sticky rice in a shallow baking dish and spread evenly. Pour hot coconut milk mixture over the rice, tossing gently to coat without stirring to avoid mushiness. Cover tightly with plastic wrap and a lid or plate; rest for 30 minutes. Uncover, gently flip the rice, cover again, and rest for another 10 minutes to allow absorption.
- Make the thickened coconut sauce: Add rice flour and a pinch of salt to the reserved coconut milk mixture. Heat and simmer for 30 seconds until slightly thickened, then let cool.
- Serve: Slice mangoes and serve alongside the coconut infused sticky rice. Drizzle with the thickened coconut sauce and sprinkle toasted sesame seeds on top if desired. Enjoy this sweet, creamy traditional Thai dessert.
Notes
- For the best texture, do not stir the sticky rice too much after adding coconut milk or it will become mushy.
- Use full fat coconut milk for a rich, authentic taste.
- Ripe Ataulfo mangoes are preferred due to their sweetness and creamy texture, but other sweet mango varieties can be used.
- To speed up soaking, use the alternate fast soaking method with boiling water.
- To toast sesame seeds, dry roast them in a pan over medium heat until fragrant and golden, about 2-3 minutes.
- Prep Time: 8 hours 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai