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Thai Mango Sticky Rice Recipe

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3.9 from 4 reviews

Authentic Thai Mango Sticky Rice is a beloved traditional dessert featuring sweet glutinous rice soaked in creamy coconut milk, paired perfectly with ripe, juicy mango slices and topped with a luscious coconut sauce and toasted sesame seeds. This easy-to-make recipe balances rich and fruity flavors to create a delightful tropical treat.

  • Total Time: Overnight soaking plus 35 minutes active
  • Yield: Serves 4

Ingredients

Main Ingredients

  • 2 mangoes
  • 1 cup glutinous rice
  • 1 teaspoon toasted sesame seeds

Rice Soak

  • ½ cup coconut milk
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt

Coconut Sauce

  • ½ cup coconut milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • ¼ cup water

Instructions

  1. Prepare the rice soak: In a bowl, combine ½ cup coconut milk with 2 tablespoons granulated sugar and ½ teaspoon salt, stirring well until the sugar dissolves. Set this mixture aside to infuse flavors.
  2. Soak the rice: Rinse the glutinous rice thoroughly and soak it in water overnight to ensure a tender texture after cooking. After soaking, rinse and drain the rice.
  3. Steam the rice: Place the soaked rice on a cheesecloth, fold it securely, and set it inside a steamer basket. Steam the rice over boiling water for about 20 minutes until it becomes soft and sticky.
  4. Mix rice with soak: Transfer the steamed rice into a bowl and pour the prepared coconut milk soak over the rice. Mix gently to incorporate and let the rice absorb the soak for 20 to 30 minutes, enhancing its creamy flavor and texture.
  5. Make the coconut sauce: In a small saucepan, combine ½ cup coconut milk, 2 tablespoons granulated sugar, and ¼ cup water. Heat gently until the mixture simmers without boiling. Prepare a slurry by mixing 1 tablespoon cornstarch with a little water, then whisk it into the simmering coconut milk mixture. Cook for a few minutes until the sauce thickens slightly, stirring continuously to prevent lumps.
  6. Prepare mangoes: Peel and slice the mangoes into thick, even slices to accompany the sticky rice.
  7. Assemble and serve: Place the coconut sticky rice on a serving plate or bowl, arrange the mango slices on the side, drizzle generously with the coconut sauce, and finish by sprinkling 1 teaspoon toasted sesame seeds on top for a nutty crunch and aroma. Serve immediately.

Notes

  • For best results, use ripe, sweet mangoes such as Ataulfo or Nam Dok Mai varieties.
  • Soaking the rice overnight is essential for the correct texture and fluffiness of the sticky rice.
  • If you don’t have a steamer, you can use a bamboo steamer or a metal steaming basket.
  • The coconut sauce should be simmered gently to avoid curdling.
  • Store leftovers in the refrigerator and consume within 1-2 days; reheat gently before serving.
  • Author: Olivia
  • Prep Time: 10 minutes plus overnight soaking
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai
  • Diet: Vegetarian

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