Description
A beloved Thai dessert, Sweet Sticky Rice and Mango combines creamy coconut-infused glutinous rice with ripe mango slices for a tropical, gluten-free, and dairy-free treat.
Ingredients
- 1 cup glutinous (sweet) rice – rinsed and soaked
- 1 1/4 cups full-fat coconut milk – divided
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 tsp tapioca or rice flour
- 2 ripe mangoes – peeled and sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
- Rinse the glutinous rice under cold water until water runs clear.
- Soak the rice for at least 4 hours or overnight.
- Drain and steam the rice for 20–25 minutes until translucent and chewy.
- While rice steams, heat 1 cup coconut milk, sugar, and salt in a saucepan. Simmer briefly, then remove from heat.
- Transfer cooked rice to a bowl and pour the hot coconut mixture over it. Stir, cover, and let rest for 20 minutes to absorb.
- To make the sauce, whisk flour with a little water, then simmer with remaining 1/4 cup coconut milk, sugar, and salt until thickened.
- Serve the warm sticky rice with mango slices, drizzle with sauce, and sprinkle with sesame seeds if using.
Notes
- Use glutinous rice for best texture—regular rice won’t work.
- Choose ripe, fragrant mangoes like Ataulfo or Nam Dok Mai for best flavor.
- Can be made ahead; store rice and sauce separately.
- Store leftovers in the fridge for 2–4 days; reheat with added moisture.
- For variations, try adding mung beans, pandan leaf, or coconut cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
