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Thai Mango Sticky Rice Recipe

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3.9 from 55 reviews

  • Author: Ava
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Description

This authentic Thai Mango Sticky Rice recipe features perfectly steamed sweet sticky rice infused with creamy coconut milk, served alongside ripe, juicy mangoes and drizzled with a luscious coconut cream sauce. It’s a delightful traditional Thai dessert that balances the rich sweetness of coconut with fresh fruit, offering a comforting and refreshing treat perfect for warm weather or any special occasion.

Ingredients

Sticky Rice

  • 2 cups sweet rice (glutinous rice)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 6 tablespoons sugar
  • 1/2 teaspoon salt

Mango

  • 1-2 large ripe mangoes

Coconut Cream Sauce

  • 2/3 cup full-fat coconut milk
  • 3 tablespoons sugar

Garnish

  • Sesame seeds (to garnish)

Instructions

  1. Soak the rice. Transfer the sweet rice to a large bowl and cover it with enough water to fully submerge the rice. Let it soak for at least 1 hour or up to overnight to soften the grains and prepare for steaming.
  2. Wrap the rice in cheesecloth. After soaking, drain and rinse the rice. Then place it in the center of a large piece of cheesecloth. Allow it to drain briefly, and loosely wrap it so the grains are secure but not tightly compressed, preventing rice from escaping during steaming.
  3. Prepare the steamer. Use a large pot and invert a mesh stainless steel steaming basket inside it to keep the rice elevated above boiling water. Add about 1 inch of water to the pot, ensuring it won’t touch the rice when boiling. This setup mimics a traditional sticky rice steamer.
  4. Steam the rice. Place the cheesecloth-wrapped rice on top of the steaming basket. Cover with a tight-fitting lid and bring water to a boil over high heat, then reduce to a simmer. Steam the rice for 15-20 minutes until the grains turn translucent and are tender but chewy.
  5. Heat and sweeten the coconut milk. While the rice steams, warm 1 can of full-fat coconut milk in a saucepan over medium heat. Stir frequently to avoid burning or curdling. Add 6 tablespoons sugar and 1/2 teaspoon salt, stirring until fully dissolved. Keep this mixture warm.
  6. Combine rice and coconut milk. Transfer the steamed rice into a large bowl and pour the warm sweetened coconut milk over it. Mix gently, cover, and let it rest for 5 minutes so the rice absorbs the creamy liquid.
  7. Prepare the coconut cream sauce. In a small saucepan, combine 2/3 cup coconut milk with 3 tablespoons sugar. Bring to a low boil, then reduce heat and simmer until the sauce thickens slightly, creating a rich, pourable topping.
  8. Serve the dessert. Spoon warm coconut sticky rice onto serving plates. Slice the mangoes and arrange alongside the rice. Drizzle with the coconut cream sauce and sprinkle with sesame seeds for garnish. Serve immediately for the best flavor and texture.

Notes

  • Soaking the rice overnight can improve texture but at least 1 hour is necessary for best results.
  • Make sure to use glutinous (sweet) rice specifically for traditional sticky rice texture.
  • If you don’t have cheesecloth, a clean kitchen towel can be a substitute but be careful with removal after steaming.
  • The coconut cream sauce can be made thicker by simmering longer if preferred.
  • Choose ripe, sweet mangoes such as Ataulfo or Keitt for best flavor.
  • Leftover sticky rice can be refrigerated but is best enjoyed fresh and warm.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai

Find it online: https://quickandsweetrecipes.com/thai-mango-sticky-rice-recipe/