Description
Mango Sticky Rice is a beloved traditional Thai dessert featuring sweet, creamy coconut-infused glutinous rice paired with fresh ripe mango slices and a luscious mango sauce. This recipe guides you through soaking and steaming the sticky rice to perfection, making the rich coconut milk mixture, and preparing a smooth mango sauce thickened with cornstarch. Garnished with optional toasted sesame seeds, this sweet treat is a delightful balance of textures and flavors, perfect for a refreshing and comforting dessert.
Ingredients
Scale
Sticky Rice
- 1 ½ cups glutinous rice (sweet rice), also known as sticky rice
- 1 ½ cups water (for soaking)
Coconut Milk Mixture for Rice
- 1 can (13.5 oz) full-fat coconut milk
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Mango Sauce
- ½ can (6.75 oz) full-fat coconut milk
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Other Ingredients
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional for garnish)
Instructions
- Soak the Rice: Place the glutinous rice in a large bowl and add 1 ½ cups of water to cover it. Allow the rice to soak for at least 4 hours, preferably overnight in the refrigerator, to soften the grains.
- Drain the Rice: After soaking, drain the rice thoroughly using a fine-mesh sieve. Rinse under cold running water until the water runs clear to remove excess starch.
- Steam the Rice: Line a steamer basket with cheesecloth or parchment paper for easy removal. Spread the drained rice evenly over the basket.
- Steaming Time: Fill the bottom of the steamer with water below the basket level. Bring water to a boil over medium-high heat. Place the basket on the steamer and cover tightly. Steam the rice for 20-25 minutes, checking periodically to ensure the water does not evaporate. The rice should turn translucent and tender.
- Checking for Doneness: Taste a small portion of the rice; it should be soft and slightly chewy, without crunch. If not fully cooked, steam an additional 5-10 minutes, checking regularly.
- Combine Coconut Milk Ingredients: While the rice steams, combine the full can (13.5 oz) of coconut milk, ½ teaspoon salt, and 2 tablespoons sugar in a medium saucepan. Stir well to dissolve.
- Heat the Mixture: Warm the coconut milk mixture over medium heat, bringing it to a gentle simmer while stirring occasionally to prevent burning. Avoid boiling.
- Infuse the Rice: Transfer the cooked sticky rice to a large bowl. Pour the warm coconut milk mixture over the rice and gently fold to coat all grains evenly without mashing.
- Resting Time: Cover the bowl with plastic wrap or a towel and let the rice rest for 30 minutes to 1 hour, allowing it to absorb the coconut milk fully.
- Combine Mango Sauce Ingredients: In a small saucepan, mix the remaining half can (6.75 oz) coconut milk, ¼ teaspoon salt, and 1 tablespoon sugar. Stir to dissolve.
- Create the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and 1 tablespoon cold water until smooth to prepare the thickening slurry.
- Heating and Thickening: Bring the coconut milk mixture to a gentle simmer over medium heat. Slowly whisk in the cornstarch slurry, stirring constantly to prevent lumps.
- Simmering the Sauce: Continue simmering for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
- Prepare the Mangoes: Peel the ripe mangoes and slice the flesh into thin, even slices.
- Plating: Spoon a generous portion of the coconut-infused sticky rice onto a serving plate. Arrange mango slices beside or atop the rice. Drizzle the warm mango sauce over the dish.
- Garnishing (Optional): Sprinkle toasted sesame seeds on top for added flavor and texture. Optionally, add a sprig of mint for color.
- Enjoy: Serve immediately and savor your delicious homemade Mango Sticky Rice dessert.
Notes
- Use glutinous (sticky) rice specifically for authentic texture; regular rice won’t provide the same chewiness.
- Soaking the rice overnight improves softness and steaming results.
- Be careful not to boil the coconut milk mixtures to prevent separation.
- The cornstarch slurry is essential for thickening the mango sauce without lumps.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant.
- This dessert is best eaten fresh but can be stored in the refrigerator for up to 1 day.
- Rewarm sticky rice gently before serving if stored refrigerated.
