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Thai Mango Sticky Rice Recipe

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4.3 from 80 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This traditional Thai Mango Sticky Rice recipe features perfectly steamed sweet sticky rice soaked in rich coconut milk, served alongside ripe, juicy mangoes, and drizzled with a luscious coconut cream sauce. It’s a beloved Thai dessert that balances creamy, sweet, and fruity flavors for an irresistibly satisfying treat.

Ingredients

Sticky Rice

  • 2 cups sweet rice (glutinous rice)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 6 tablespoons sugar
  • 1/2 teaspoon salt

Mango

  • 1-2 large ripe mangoes

Coconut Cream Sauce

  • 2/3 cup full-fat coconut milk
  • 3 tablespoons sugar

Garnish

  • Sesame seeds (to garnish)

Instructions

  1. Soak the rice: Place the sweet rice in a large bowl and cover it completely with water. Allow it to soak for at least 1 hour or up to overnight to soften the grains for even cooking.
  2. Wrap the rice: Drain and rinse the soaked rice, then transfer it to the center of a large cheesecloth. Loosely wrap the rice ensuring that no grains escape, allowing it to drain slightly while keeping it contained.
  3. Prepare the steamer: Set up a steaming apparatus by inverting a large mesh stainless steel steaming basket inside a tall pot. This prevents the rice from touching the boiling water below while allowing steam to cook the rice.
  4. Steam the rice: Add water to the pot so it is about 1 inch deep. Place the cheesecloth-wrapped rice on top of the steaming basket and cover with a lid. Bring water to a boil, then reduce heat to a simmer. Steam the rice for 15-20 minutes until grains become translucent and tender.
  5. Heat coconut milk mixture: While the rice is steaming, heat one can of full-fat coconut milk in a saucepan over medium heat. Stir frequently to prevent burning, then add sugar and salt. Continue stirring until dissolved and mixture is warm. Remove from heat and keep warm.
  6. Mix rice with coconut milk: Transfer the steamed rice to a large bowl and gently fold in the sweetened coconut milk. Cover and let the rice rest for 5 minutes to absorb all the flavors.
  7. Prepare coconut cream sauce: In a small saucepan, combine 2/3 cup coconut milk with 3 tablespoons sugar. Bring to a low boil, then reduce heat and simmer until the sauce thickens slightly, about 5 minutes.
  8. Serve: Place a scoop of warm coconut sticky rice onto each serving plate. Peel and slice the mangoes and arrange them alongside the rice. Drizzle the coconut cream sauce over the top and sprinkle with sesame seeds if desired. Enjoy immediately.

Notes

  • Use glutinous or sweet rice specifically for sticky rice texture.
  • Ripe mangoes should be fragrant and slightly soft to the touch for best flavor.
  • Steaming the rice rather than boiling helps achieve the perfect sticky texture without sogginess.
  • The coconut cream sauce can be adjusted in sweetness to taste.
  • For an authentic touch, garnish with toasted sesame seeds or mung beans.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai

Find it online: https://mysimpledish.com/thai-mango-sticky-rice-recipe/