Cambodian Coconut Sticky Rice with Mango

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This fragrant Cambodian dessert features glutinous rice steamed until tender, then drenched in a warm coconut cream sauce and served with slices of ripe mango. The interplay of sweet coconut, salty-scented rice, and tropical fruit makes it a beloved treat across Phnom Penh's markets and family gatherings.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 11 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 22 gSugar
• 6 gProtein
• 310 mgSodium
• 280 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 38 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the sticky rice

• 1 1/2 cups glutinous (sweet) rice, rinsed
• 1 1/2 cups water
• 1/2 tsp fine sea salt
• 1 pandan leaf, knotted (optional)

For the coconut cream sauce

• 1 cup thick coconut cream
• 3 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 1 tbsp toasted sesame seeds, for garnish

For serving

• 2 ripe mangoes, peeled and sliced
• 2 tbsp toasted yellow split mung beans, optional
• Lime wedges for serving

Directions

1. Rinse the glutinous rice under cold water 3 to 4 times until the water runs clear, then soak in fresh water for at least 4 hours or overnight to ensure even steaming.
2. Drain the soaked rice thoroughly and place it in a bamboo or metal steamer lined with cheesecloth, along with the pandan leaf if using.
3. Bring the steamer water to a vigorous boil, then steam the rice over medium-high heat for 25 to 30 minutes, stirring once at the halfway mark, until the grains are tender and translucent.
4. While the rice steams, combine the coconut cream, sugar, and salt in a small saucepan over medium-low heat and simmer gently for 5 minutes, stirring until the sugar fully dissolves; do not boil.
5. Transfer the hot steamed rice to a mixing bowl, pour about two-thirds of the warm coconut sauce over it, fold gently with a spatula, and let it rest for 10 minutes so the grains absorb the flavors.
6. Mound the coconut rice on a serving plate, arrange the mango slices alongside, and spoon the remaining coconut sauce over both the rice and fruit.
7. Sprinkle generously with toasted sesame seeds and the optional toasted mung beans, then serve immediately with lime wedges for a bright contrast.

Cook’s Notes

• If you don't have a traditional steamer, set a metal colander over a pot of boiling water and cover with a tight lid.
• Soaking the rice is essential for the soft, chewy texture; shortcut soaks under 2 hours will leave the center hard.
• For a richer dessert, substitute half the coconut cream with coconut milk and finish with an extra sprinkle of shredded coconut.
• Use only fully ripe mangoes that yield slightly to pressure; underripe fruit will be too tart against the sweet coconut rice.
• Store leftover rice covered in the refrigerator for up to 2 days and re-steam briefly with a splash of water to restore softness.

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