DessertsDesserts
Mango Sticky Rice
Mango Sticky Rice
This beloved Thai dessert pairs coconut-scented glutinous rice with ripe mango. The rice is steamed first and then absorbs sweetened coconut milk while still warm.
⏱ 50 minCooking Time♧ 2 servingsServings✦ IntermediateDifficulty
View Recipeและวิธีทำ ↓THAI FOOD JOURNAL RECIPE
About This Dish
This beloved Thai dessert pairs coconut-scented glutinous rice with ripe mango. The rice is steamed first and then absorbs sweetened coconut milk while still warm.
Prepare all ingredients before you start. Taste and adjust seasoning as you cook, using fresh produce and safe cooking temperatures for meat and seafood.
Step-by-Step Instructions
- Rinse glutinous rice several times until the water runs mostly clear, then soak for at least 4 hours or overnight.
- Drain well and steam in a cloth-lined basket until the grains are tender and translucent.
- Warm coconut milk with sugar and a pinch of salt, stirring gently until dissolved; do not boil hard.
- Reserve a little coconut sauce for serving, then pour the rest over warm steamed sticky rice.
- Cover the rice and let it rest for 20–30 minutes, gently folding once so the coconut liquid is absorbed evenly.
- Peel ripe mangoes and cut into neat slices just before serving.
- Spoon sticky rice onto plates, arrange mango slices alongside and drizzle with reserved coconut sauce.
- Garnish with toasted sesame seeds or crisp mung beans if desired.
Chef’s Cooking Tips
Use ripe sweet mango and properly steamed glutinous rice. Ordinary jasmine rice will not produce the same texture.
