Thai Mango Sticky Rice

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Thai street dessert featuring sweet coconut-soaked glutinous rice served alongside slices of ripe, golden mango. The contrast between warm, creamy rice and cool, juicy fruit makes this an irresistible tropical treat.

Nutrition Facts

Per serving (estimated)

• 455 kcalCalories
• 18 gFat
• 14 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 32 gSugar
• 5 gProtein
• 210 mgSodium
• 340 mgPotassium
• 38 mgCalcium
• 2 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the sticky rice

• 1 cup Thai glutinous (sweet) rice
• 1 1/4 cups water,for steaming
• 1 cup full-fat coconut milk
• 1/3 cup granulated sugar
• 1/4 teaspoon fine salt
• 1 pandan leaf,tied into a knot (optional)

For the coconut topping and assembly

• 1/3 cup coconut cream (the thick top of a can of coconut milk)
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 2 ripe Ataulfo or Tommy Atkins mangoes,peeled and sliced
• 1 tablespoon toasted white sesame seeds or crispy yellow mung beans

Directions

1. Rinse the glutinous rice in cold water 3 to 4 times until the water runs clear, then drain well. If time allows, soak the rice in fresh water for 30 minutes to help it steam more evenly.
2. Set up a steamer over medium-high heat and line it with cheesecloth. Drain the rice, spread it in an even layer, top with the pandan leaf if using, and steam covered for 20 to 25 minutes, until the grains are tender and translucent.
3. While the rice steams, warm 1 cup of coconut milk with 1/3 cup sugar and 1/4 teaspoon salt in a small saucepan over low heat, stirring just until the sugar dissolves. Do not let it boil.
4. Transfer the hot steamed rice to a heatproof bowl, discard the pandan leaf, and pour the warm coconut milk over it. Stir gently, cover, and let rest for 20 to 25 minutes so the rice absorbs the coconut milk and turns glossy and tender.
5. In a separate small saucepan, combine the coconut cream with 1 tablespoon sugar and 1/4 teaspoon salt. Warm over low heat until the sugar dissolves and the cream thickens slightly into a pourable sauce, about 3 to 4 minutes.
6. Slice each mango cheek off the pit and cut into thick wedges. Arrange a mound of warm sticky rice on each plate, fan the mango slices alongside, drizzle generously with the coconut cream topping, and sprinkle with toasted sesame seeds or crispy mung beans.
7. Serve immediately while the rice is still slightly warm for the best contrast with the cool, juicy mango.

Cook’s Notes

• Always use Thai glutinous (sweet) rice, not regular jasmine or long-grain rice, which will not achieve the proper chewy, sticky texture.
• Steam the rice rather than boiling it; boiling makes the grains waterlogged and mushy instead of springy and distinct.
• For the best flavor and color, use Ataulfo (yellow) mangoes, which are sweeter and less fibrous than green or red varieties.
• A pinch of salt in both the rice and the coconut topping is essential, it sharpens the sweetness and balances the richness of the coconut milk.
• This dessert is best enjoyed the day it is made; leftover rice will firm up in the refrigerator and can be re-steamed for 5 minutes to soften.

You might also like

Asian

Thai-Style Poached Chicken Rice

Asian

Thai Yellow Curry with Chicken and Potatoes

Desserts

Thai Sweet Rice Dumplings in Coconut Cream

Asian

Thai Spicy Basil Tofu Stir-Fry (Pad Tofu Gapow)