Description
Mango Sticky Rice is a traditional Thai dessert featuring sweet, creamy coconut-infused sticky rice paired with fresh, ripe mango slices. This delightful treat combines the rich flavors of coconut milk and the tropical sweetness of mangoes, making it a perfect balance of texture and taste. The sticky rice is steamed to perfection and served with a luscious coconut sauce, garnished optionally with toasted sesame seeds for added crunch and flavor.
Ingredients
Sticky Rice
- 1 cup uncooked sticky rice
Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g can)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (Optional)
Fruit and Garnish
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (Optional)
Instructions
- Soak the Sticky Rice: Rinse the sticky rice under tap water, gently stirring with your hand to remove excess starch. Drain and repeat once more. Then cover the rice with cold water and soak for at least 1 hour or up to overnight in the refrigerator. After soaking, rinse and drain the rice again.
- Steam the Rice: Transfer the soaked rice to a heatproof bowl. Add about 2 inches of water to a steamer pot without letting it touch the rice. Place the bowl on the steaming rack inside the steamer and cover the pot. Bring the water to a boil on medium-high heat. Once steam appears, reduce heat to medium and steam the rice for 20 to 25 minutes until fully cooked and tender. Remove the bowl and keep it covered to retain heat.
- Prepare the Coconut Sauce: While the rice cooks, combine the coconut milk, sugar, and salt in a saucepan over medium to medium-low heat. Warm the mixture until the sugar dissolves and it is hot but not boiling.
- Thicken the Sauce (Optional): If your coconut milk is thin, dissolve 2 teaspoons of cornstarch in 4 tablespoons of water to create a slurry. Add half of this slurry to the coconut sauce and stir immediately to thicken slightly. Adjust thickness by adding more slurry or water as needed. The sauce should coat the back of a spoon without being too thick.
- Mix Sauce with Rice: Carefully remove the steamed rice bowl from the steamer. Pour 1 cup of the warm coconut sauce over the rice and stir gently until the sauce is absorbed into the sticky rice.
- Cool the Mixture: Allow the rice and sauce mixture to cool to room temperature or lukewarm, which helps enhance the flavor and texture.
- Serve: Spoon about 1/3 cup of the coconut sticky rice onto small serving dishes. Arrange the sliced mangoes alongside the rice. Drizzle extra coconut sauce over the rice and garnish with toasted sesame seeds if desired. Enjoy this refreshing and sweet Thai dessert.
Notes
- Soaking the sticky rice overnight enhances its texture but soaking for at least 1 hour is sufficient.
- Do not boil the coconut sauce to prevent curdling and to maintain a smooth texture.
- Adjust the thickness of the coconut sauce by adding cornstarch slurry gradually to avoid making it too thick.
- Toasted sesame seeds add a pleasant crunch and subtle nutty flavor, but are optional.
- This dessert is best enjoyed at room temperature or slightly warm for the best flavor contrast.
