Thai Mango Sticky Rice Recipe
Traditional Thai Mango Sticky Rice is a beloved dessert featuring sweet glutinous rice cooked to perfect tenderness, combined with rich coconut milk and ripe, juicy mango slices. This simple yet flavorful dish offers a delightful balance of creamy, sweet, and fruity tastes that is a favorite across Thailand and around the world.
- Prep Time: 10 mins (plus 4 hours soaking)
- Cook Time: 25 mins
- Total Time: 4 hours 35 mins
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Rice and Coconut Milk Mixture
- 1 cup glutinous rice (sticky rice)
- 1 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Fruit
- 2 ripe mangoes, peeled and sliced
Instructions
- Prepare the Sticky Rice: Rinse the glutinous rice thoroughly under cold water until the water runs clear to remove excess starch. Soak the rice in water for at least 4 hours or overnight for best results, then drain.
- Cook the Rice: Steam the soaked rice in a steamer basket lined with cheesecloth or a clean kitchen towel for about 20-25 minutes, or until the grains are tender and fully cooked. Avoid boiling; steaming preserves the sticky texture.
- Make Coconut Sauce: While the rice is cooking, combine the coconut milk, sugar, and salt in a small saucepan over medium heat. Stir constantly until the sugar dissolves completely. Do not let it boil. Remove from heat once smooth.
- Combine Rice and Coconut Milk: Transfer the hot cooked sticky rice to a large bowl. Pour about 3/4 of the warm coconut milk mixture over the rice. Stir gently to combine, cover, and let it sit for 15-20 minutes to allow the rice to absorb the coconut milk.
- Serve: Arrange the sticky rice on serving plates. Fan the sliced ripe mango alongside the rice. Drizzle the remaining coconut milk sauce over the top for extra flavor. Optionally, garnish with toasted sesame seeds or mung beans for added texture.
Notes
- Use glutinous (sticky) rice, not regular jasmine rice, for authentic texture.
- Steaming the rice instead of boiling is key for the right consistency.
- If you can’t steam, cook rice in a pot with minimal water but it may alter the texture slightly.
- Adjust sugar in coconut milk sauce to taste depending on mango sweetness.
- Serving immediately after mixing ensures optimal texture but it can be served warm or at room temperature.
Keywords: Thai dessert, mango sticky rice, glutinous rice dessert, coconut milk dessert, tropical fruit dessert
Find it online: https://familyfavplates.com/thai-mango-sticky-rice-recipe/
