To make mango sticky rice, follow these key steps:
Ingredients
- Glutinous (sticky) rice
- Coconut milk
- Sugar
- Salt
- Ripe mangoes
- Optional: rice flour or cornstarch for thickening sauce, toasted sesame seeds for garnish
Preparation Steps
1. Rinse and soak the sticky rice
Rinse the glutinous rice several times until the water runs clear to remove
excess starch. Soak the rice in room temperature water for at least 4 hours or
overnight for best results
. 2. Steam the rice
Drain the soaked rice and steam it over boiling water for about 20-25 minutes
until the rice is cooked through but still chewy, not mushy. Use a bamboo
steamer or a sieve over a pot of boiling water with a lid on
. 3. Prepare the coconut sauce
In a saucepan, combine coconut milk, sugar, and salt. Heat gently until sugar
dissolves and the mixture is hot but not boiling. Optionally, add a pandan
leaf for aroma. Reserve a portion of this sauce for serving
. 4. Combine rice and coconut sauce
While both the rice and coconut sauce are hot, pour most of the sauce over the
steamed rice and gently mix to coat the rice evenly. Cover and let it sit for
20-40 minutes to allow the rice to absorb the coconut milk fully
. 5. Thicken the reserved sauce (optional)
Add a pinch of rice flour or cornstarch to the reserved coconut sauce and
simmer until it thickens slightly. This can be served on top of the rice for
extra flavor
. 6. Serve
Slice ripe mangoes and serve alongside the coconut sticky rice. Drizzle with
the thickened coconut sauce and optionally sprinkle toasted sesame seeds on
top
. This process yields sweet, creamy coconut sticky rice paired perfectly with ripe mango, a classic Thai dessert enjoyed fresh
