Thai Mango Sticky Rice
A simple yet elegant dessert featuring sticky rice topped with fresh mango slices and drizzled with sweet coconut sauce.
Ingredients
For the sticky rice
- 1 cup glutinous rice Make sure to use glutinous/sweet rice, as regular long-grain will not work.
- 1 cup coconut milk Gently warm it with sugar.
- ΒΌ cup sugar Add to coconut milk.
- 1 pinch salt Used to balance the sweetness.
For serving
- 2 ripe mangoes Cut into slices.
- optional toasted sesame seeds For garnish.
- optional mung beans For garnish.
Instructions
Preparation
- Soak sticky rice for at least 2 hours or overnight.
- Drain soaked rice and steam for 20-30 minutes until fluffy.
Cooking the Coconut Sauce
- Gently warm coconut milk with sugar and salt in a saucepan, do not boil.
- Once the rice is steamed, mix most of the coconut mixture with the rice and let it sit covered for 10 minutes.
Serving
- Mound the sticky rice on a plate and arrange mango slices around it.
- Drizzle remaining coconut sauce over the top.
- Optional: sprinkle with toasted sesame seeds or mung beans as garnish.
Notes
Store any leftover rice and coconut sauce in airtight containers separately. Reheat rice with a splash of coconut milk or water before serving. This dessert is gluten-free!