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Easy Mango Sticky Rice

TahiraJaved
Easy Mango Sticky Rice
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Mango Sticky Rice
TahiraJaved

Easy Mango Sticky Rice

This mango sticky rice uses glutinous rice soaked for 4 hours and steamed until chewy and glossy. The rice is tossed with a lightly salted coconut sauce, then served with ripe mango slices and toasted sesame seeds. Ready in about 5 hours including soaking, it is a sweet, creamy Thai dessert for summer dinners, potlucks, and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking & Resting 4 hours 15 minutes
Total Time 5 hours
Servings: 6 servings
Course: Dessert
Cuisine: Thai
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Sticky Rice
  • 1 1/2 cups glutinous rice sweet rice, about 10 oz
  • water enough to cover generously, for soaking
  • 1 cup full fat canned coconut milk
  • 1/2 cup granulated sugar
  • 1/2 tsp fine sea salt
For the Coconut Sauce
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 1 tbsp cornstarch optional, mixed with 1 tbsp cold water
For Serving
  • 2 ripe mangoes about 1 1/2 lb, peeled and sliced
  • 2 tbsp white sesame seeds toasted
  • fresh mint leaves optional

Equipment

  • 1 Bamboo steamer or steaming basket cooks the rice evenly
  • 1 Fine mesh strainer drains and rinses the soaked rice
  • 1 Medium saucepan warms the coconut sauce gently
  • 1 Cheesecloth lines the steamer to prevent sticking
  • 1 Sharp paring knife slices the mango cleanly

Method
 

  1. Soak the glutinous rice in enough water to cover generously for at least 4 hours, then drain and rinse.
  2. Spread the rice in a cheesecloth-lined steamer basket. Cover and steam over simmering water for about 25 minutes, until soft and translucent.
  3. Warm 1 cup coconut milk with 1/2 cup sugar and 1/2 teaspoon salt, stirring until dissolved. Gently stir this mixture into the hot steamed rice.
  4. Cover and rest the rice for 15 minutes to absorb the coconut mixture.
  5. For the topping sauce, warm 1/2 cup coconut milk with 1/4 cup sugar and 1/4 teaspoon salt until dissolved. If desired, gradually add the cornstarch mixed with cold water and simmer gently for about 1 minute until thickened.
  6. Slice the mango. Divide the rice among 6 plates, add mango, drizzle with the topping sauce, and sprinkle with toasted sesame seeds. Add mint if desired.
    7. Rinse the soaked rice until the water runs clear to keep the texture tender instead of gummy.

Notes

  • Use glutinous rice, not regular long grain rice, for the chewy texture.
  • Choose ripe Ataulfo or Honey mangoes for the sweetest flavor.
  • Mix the warm coconut mixture into the rice while it is still hot from the steamer for the best gloss.
Storage: Refrigerate the cooked rice and coconut sauce promptly in separate airtight containers and use within 1 day. Reheat the rice in a steamer until steaming hot throughout before serving. Freezing is not recommended.

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