Mango Sticky Rice RecipeA classic Thai dessert that’s simple, creamy, and irresistible.
Ingredients:
1 ripe mango (peeled and sliced)
1 cup glutinous rice
1 teaspoon toasted sesame seeds (or shredded coconut for garnish)
For the Rice Soak:
3/4 cup coconut milk
3 tablespoons granulated sugar
1/4 teaspoon salt
For the Coconut Sauce:
1/2 cup coconut milk
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
—Instructions:
1. Prepare the Rice:Allow the glutinous rice to soak in water for a minimum of 4 hours or, for best results, leave it overnight.
2. Steam the Rice:Line a steamer with cheesecloth, add the drained rice, and fold the cheesecloth over to cover. Steam for about 20–25 minutes until the rice is tender and sticky.
3. Make the Rice Soak:In a small saucepan, gently heat 3/4 cup coconut milk with the sugar and salt, stirring until dissolved. Do not boil. Transfer the steamed rice to a bowl and pour the coconut milk mixture over it. Stir to combine and let it soak for 20–30 minutes to absorb the flavor.
4. Make the Coconut Sauce:In a small saucepan, heat the remaining 1/2 cup coconut milk with the sugar. In a separate bowl, mix the cornstarch and water to form a slurry. Slowly whisk the slurry into the coconut milk mixture. Cook over low heat, stirring, until the sauce thickens slightly. Remove from heat.
5. Assemble and Serve:Plate the sticky rice and arrange the mango slices alongside. Drizzle the coconut sauce over the rice and sprinkle toasted sesame seeds or shredded coconut on top for extra flavor.
Enjoy this creamy, sweet, and refreshing treat!