Description
Learn how to make the traditional Thai dessert, Mango Sticky Rice, with this comprehensive guide. This sweet treat features sticky rice infused with coconut milk, served with ripe mango slices and a drizzle of warm coconut milk.
Ingredients
Scale
Sticky Rice:
- 1 cup glutinous (sticky) rice
Coconut Milk Mixture:
- 1 1/2 cups coconut milk, divided
- 1/2 cup granulated sugar
- 1/4 tsp salt
Additional:
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds or mung beans for garnish (optional)
Instructions
- Rinse Sticky Rice: Rinse sticky rice in cold water until the water runs clear.
- Soak Rice: Soak rice in water for at least 4 hours or overnight.
- Steam Rice: Drain and steam rice in a cheesecloth-lined steamer basket for 25–30 minutes, or until tender.
- Prepare Coconut Milk Mixture: In a saucepan over medium heat, combine 1 cup coconut milk, sugar, and salt. Stir until sugar dissolves; do not let it boil.
- Combine Rice and Coconut Mixture: Once rice is cooked, transfer to a bowl and pour coconut milk mixture over it. Stir gently, cover, and let sit for 20–30 minutes to absorb the liquid.
- Prepare Sauce: Warm remaining 1/2 cup coconut milk in a small saucepan.
- Serve: Place a portion of sticky rice on a plate, arrange mango slices alongside, and drizzle with warm coconut milk. Sprinkle with toasted sesame seeds or mung beans if desired.
Notes
- For the most authentic texture, use Thai glutinous rice and fresh coconut milk.
- This dessert is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- If reheating, steam gently instead of microwaving to maintain texture.
- Prep Time: 4 hours (including soaking time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
