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Coconut Sticky Rice with Mango (Thai) Recipe

Thai · Dessert · 40 min total

A classic Thai dessert featuring sweet glutinous rice soaked in coconut cream and served with fresh ripe mango slices.

Ingredients

• 1 cup (200g) glutinous sticky rice (soaked overnight or at least 4 hours)
• 1 can (13.5 oz/400ml) coconut milk (full-fat)
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• 1 tablespoon toasted sesame seeds (optional)
• Pandan leaves (optional, for fragrance)

Instructions

1. Drain the soaked sticky rice and place it in a steamer lined with cheesecloth. Steam over high heat for 20-25 minutes until tender and translucent.
2. While the rice steams, combine coconut milk, sugar, and salt in a small saucepan. If using pandan leaves, tie them in a knot and add to the mixture. Heat over medium-low, stirring, until sugar dissolves. Do not boil. Remove pandan leaves.
3. Transfer the steamed rice to a bowl. Pour the warm coconut mixture over the rice and stir gently to combine. Cover and let rest for 10-15 minutes to absorb the liquid.
4. Scoop the sticky rice onto serving plates. Arrange mango slices alongside. Drizzle any remaining coconut sauce on top. Garnish with toasted sesame seeds if desired. Serve warm or at room temperature.

Tips

• For best results, use Thai glutinous rice (also called sweet rice) and full-fat coconut milk.
• Soaking the rice overnight is ideal; if short on time, soak in hot water for at least 4 hours.
• Leftover sticky rice can be stored in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave with a splash of water.

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