A classic Thai dessert – sticky rice paired with a sweet juicy mango, all doused in a sweet coconut milk sauce.
Mango sticky rice. Need I say more?
More Asian desserts:
- Hee Pan εη² (Hakka Steamed Rice Cake)
- Red Bean Soup ηΊ’θ±η³ζ°΄
- Ondeh-Ondeh (Pandan Glutinous Rice Balls With Coconut Palm Sugar)
- Peanut Muah Chee θ±ηιΊ»η³
- Fried Nian Gao Sweet Potato Yam Sandwich
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Mango Sticky Rice
A classic Thai dessert – sticky rice paired with sweet juicy mangoes, doused in a sweet coconut milk sauce.
Ingredients
- 1 cup glutinous rice
- 1 cup coconut milk
- 3-4 tbsp sugar
- ΒΌ tsp salt
- 2 ripe mangoes
- toasted sesame seeds to top
- banana leaf optional
Instructions
- Rinse glutinous rice and soak in water overnight.
- Line a plate with banana leaf and pour the drained rice on top. Steam for 15 minutes.
- In a small pot, combine coconut milk, sugar and salt. Let simmer on low heat until the sugar is completely dissolved. Set aside half the sauce for later.
- Pour half of the sauce into the steamed glutinous rice. Mix well, then cover and set the rice aside to cool and absorb the liquid for 10 minutes. You can also refrigerate it.
- Serve sticky rice with cold mango and the remaining coconut milk sauce. Top with sesame seeds.
Notes
Mango sticky rice is best eaten on the day made. Store leftover sticky rice and sauce in an air-tight container in the fridge for 3 days.
If you can’t get banana leaf, simply steam the rice in a greased plate.
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This recipe is adapted from RasaMalaysia and Hot Thai Kitchen.
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