Home DESSERTS Mango Sticky Rice

Mango Sticky Rice

by Yejiskitchenstories

This popular Thai dessert is made with sweet ripe mangos, glutinous sticky rice, and a silky, sweet coconut sauce. It’s the perfect comforting dessert and super easy to make!

What you’ll need to make Mango Sticky Rice at home:

  • Glutinous Sweet Rice: Traditionally, long grain sticky rice is used for this dessert but short grain glutinous works beautifully too!
  • Coconut Milk
  • Palm Sugar: you can alternatively use regular sugar.
  • Pinch of salt

How to make Mango Sticky Rice:

To make the sticky rice:

In a bowl, soak the glutinous rice for at least 3 hours or overnight is best! This will help cut down on the cooking time 🙂

Drain the water and place the glutinous rice in a steamer. Place the steamer over a pot of simmering water and cook the rice for 20-25 minutes. Add water to the bottom of the steamer as needed if the water reduces as the rice cooks.

Use a fork to fluff the rice and check if it is done. The rice should be evenly cooked and sticky/chewy in texture when done.

To make the coconut sauce:

In a small saucepan, combine the coconut milk, palm sugar, and pinch of salt and cook on medium heat for 3-5 minutes until the sauce thickens. Reserve about half of this coconut sauce in a separate bowl. Once the sticky rice is fully cooked, transfer the sticky rice to this bowl and mix to sweeten the rice. Cover the bowl with a kitchen towel and let it rest for 5-8 minutes, or until you are done assembling the rest of the dessert.

In the meantime, cook the other remaining half of the sauce for another 5 minutes on medium-high heat. The sauce should thicken and coat the back of a spoon.

To assemble:

Slice your mango and place them on a plate or bowl. Serve with the coconut sticky rice and drizzle extra coconut sauce on top. Garnish with toasted sesame seeds (optional) and enjoy!

Other dessert recipes you may like:

Video Tutorial

Mango Sticky Rice

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1½ cups Glutinous sweet rice (long grain works best, but can substitute with short grain) 
  • 1½ cups Coconut milk
  • 1½ oz. Palm sugar
  • Pinch of salt 

Instructions

For sticky rice:

  1. In a bowl, soak the glutinous rice for at least 3 hours or overnight is best! This will help cut down on the cooking time.
  2. Drain the water and place the glutinous rice in a steamer. Place the steamer over a pot of simmering water and cook the rice for 20-25 minutes. Add water to the bottom of the steamer as needed if the water reduces as the rice cooks.
  3. Use a fork to fluff the rice and check if it is done. The rice should be evenly cooked and sticky/chewy in texture when done.

For coconut sauce:

  1. In a small saucepan, combine the coconut milk, palm sugar, and pinch of salt and cook on medium heat for 3-5 minutes until the sauce thickens. Reserve about half of this coconut sauce in a separate bowl.
  2. Once the sticky rice is fully cooked, transfer the sticky rice to this bowl and mix to sweeten the rice. Cover the bowl with a kitchen towel and let it rest for 5-8 minutes, or until you are done assembling the rest of the dessert.
  3. In the meantime, cook the other remaining half of the sauce for another 5 minutes on medium-high heat. The sauce should thicken and coat the back of a spoon.

To assemble:

  1. Slice your mango and place them on a plate or bowl. Serve with the coconut sticky rice and drizzle extra coconut sauce on top. Garnish with toasted sesame seeds (optional) and enjoy!

 

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