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Mango sticky rice

Mango Sticky Rice

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Prep Time 4 hours
Cook Time 30 minutes
Cool Time 15 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine Asian
Servings 4

Equipment

  • large pot or wok
  • steaming basket
  • cheesecloth or banana leaves
  • clean kitchen towel
  • spatula

Ingredients
  

Sticky Rice

  • 1 cup Thai glutinous rice (also called sticky rice)
  • water, for soaking and steaming

Coconut Sticky Rice Mixture

  • 1 1/4 cup coconut milk, full-fat
  • 1/3 cup sugar
  • 1/2 tsp salt

Coconut Sauce

  • 1/2 cup coconut milk
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1 tsp cornstarch (optional, for thickening)

For Serving

  • 2 ripe mangoes, peeled and sliced
  • 1 tbsp toasted coconut flakes (optional)
  • 1 tbsp roasted sesame seeds or crushed peanuts (optional)

Instructions
 

Sticky Rice

  • Wash the glutinous rice multiple times in cold water until the water is clear. This helps remove excess starch and ensures even cooking.
  • Let the rice soak in cold water for at least 4 hours or overnight. This is a crucial step to achieve the ideal texture.
  • Fully drain the soaked rice before steaming to remove excess water.
  • Add about 2 inches of water to a large pot or wok. Make sure the water stays below the steaming basket to keep the rice from getting submerged.
  • Warm the water over medium heat until it begins to gently simmer.
  • Place cheesecloth or banana leaves in the steaming basket to keep the rice from sticking.
  • Evenly spread the drained sticky rice inside the steamer without pressing it down. Proper airflow is essential for even cooking.
  • Cover the basket with a lid or a clean kitchen towel to lock in the steam.
  • Steam for 25-30 minutes, flipping the rice halfway through the cooking time: After 15 minutes, carefully flip or stir the rice with a spatula to promote even cooking. Keep steaming for an additional 10-15 minutes until the rice becomes tender, translucent, and sticky.

Coconut Sticky Rice Mixture

  • While the rice is steaming, warm 1 1/4 cups of coconut milk, 1/3 cup of sugar, and 1/2 teaspoon of salt in a saucepan over low heat.
  • Stir the mixture until the sugar dissolves, making sure it doesn't come to a boil—just warm it gently.
  • After the sticky rice is cooked, transfer it to a bowl.
  • Slowly pour the warm coconut mixture over the rice, gently folding it in. Cover the bowl and let it rest for 15-20 minutes to allow the flavors to absorb.

Coconut Sauce

  • In a small saucepan, warm 1/2 cup of coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt over low heat.
  • For a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water, then stir it into the mixture. Let it simmer for 1-2 minutes until it slightly thickens.
  • Spoon a serving of sticky rice onto a plate.
  • Place fresh mango slices next to the sticky rice on the plate.
  • Drizzle the coconut sauce over the rice and garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes, if preferred.

Notes

  • Opt for Thai glutinous rice, as other rice varieties won't provide the same chewy texture.
  • Make sure to soak the rice, don't skip this step – this step ensures it cooks evenly.
  • Select ripe, sweet mango varieties such as Ataulfo or Nam Dok Mai for the most flavorful result.
  • Steaming yields the best results—it's best to avoid boiling sticky rice in water.
Keyword Fruit, Mango
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