Description
Mango Sticky Rice is a beloved traditional Thai dessert featuring soft, chewy glutinous rice infused with rich coconut milk, paired with sweet ripe mango slices and topped with a luscious coconut sauce. This recipe guide walks you through soaking, steaming, and flavoring the sticky rice while preparing a smooth, thick mango sauce for a delightful balance of creamy, sweet, and fruity flavors.
Ingredients
Scale
Sticky Rice
- 1 ½ cups glutinous rice (sweet rice), also known as sticky rice
- 1 ½ cups water, for soaking
Coconut Milk Mixture for Rice
- 1 can (13.5 oz) full-fat coconut milk
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Mango Sauce
- ½ can (6.75 oz) full-fat coconut milk
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Other Ingredients
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional)
Instructions
- Soak the Rice: Place glutinous rice in a large bowl and add 1 ½ cups of water ensuring the rice is fully submerged. Soak for at least 4 hours or preferably overnight in the refrigerator to soften the grains.
- Drain the Rice: After soaking, drain the rice thoroughly with a fine-mesh sieve and rinse under cold running water until the water runs clear to remove excess starch.
- Steam the Rice: Line a steamer basket with cheesecloth or parchment paper and spread the drained rice evenly inside. Fill the steamer base with water, making sure it doesn’t touch the rice. Bring the water to a boil over medium-high heat, then cover the basket tightly and steam for 20-25 minutes until the rice turns translucent and tender.
- Check for Doneness: Test a small amount of rice; it should be soft and slightly chewy without crunchiness. If still firm, continue steaming for another 5-10 minutes, monitoring water level throughout.
- Prepare Coconut Milk Mixture for Rice: In a medium saucepan, combine the 13.5 oz can of coconut milk, ½ teaspoon salt, and 2 tablespoons sugar. Stir well to dissolve and warm over medium heat until it gently simmers, avoiding boiling.
- Combine Rice and Coconut Milk: Transfer the steamed rice to a large bowl and pour the warm coconut milk mixture over it. Gently fold the mixture to ensure the rice absorbs the coconut milk without mashing the grains.
- Rest the Rice: Cover the bowl with plastic wrap or a towel and let the rice sit for at least 30 minutes, up to an hour, allowing full flavor absorption and creamy texture development.
- Prepare Mango Sauce Ingredients: In a small saucepan, combine the remaining coconut milk (6.75 oz), ¼ teaspoon salt, and 1 tablespoon sugar. Stir until dissolved.
- Create Cornstarch Slurry: Whisk 1 teaspoon cornstarch with 1 tablespoon cold water in a small bowl until smooth to help thicken the sauce.
- Thicken the Mango Sauce: Heat the coconut milk mixture over medium heat and bring to a gentle simmer. Slowly whisk in the cornstarch slurry, stirring constantly, and simmer for 1-2 minutes until sauce thickens enough to coat a spoon. Remove from heat.
- Prepare Mangoes: Peel ripe mangoes and slice the flesh into thin, even slices, ready for serving.
- Plate the Dish: Serve a generous portion of sticky rice on each plate, arrange mango slices alongside, and drizzle the warm mango sauce over both for a harmonious blend of flavors.
- Garnish (Optional): Sprinkle toasted sesame seeds over the dish for extra crunch and a nutty taste. Add a fresh mint sprig if desired for color and aroma.
- Enjoy: Serve immediately to enjoy the warm, creamy, and sweet mango sticky rice at its best.
Notes
- Soaking the rice overnight ensures the best texture but at least 4 hours is sufficient.
- Use glutinous (sweet) rice specifically, as regular rice will not yield the classic sticky texture.
- Do not boil the coconut milk mixtures to prevent separating or curdling.
- Adjust sugar levels according to mango sweetness and personal preference.
- Keep an eye on water levels during steaming to avoid drying out the rice.
- The cornstarch slurry is essential for thickening the mango sauce to coat the rice nicely.
- Serve mango sticky rice warm or at room temperature for optimal taste.
- Prep Time: 15 minutes (plus 4 hours to overnight soaking)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
