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Easy Mango Sticky Rice Recipe

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4.1 from 5 reviews

Easy Mango Sticky Rice is a classic Thai dessert that combines sticky glutinous rice steamed to perfection and soaked in a sweet coconut milk mixture. Topped with fresh ripe mango slices and toasted sesame seeds, this dessert is creamy, fragrant, and delightfully sweet, making it an irresistible treat for all occasions.

Ingredients

Sticky Rice

  • 1 cup sweet/glutinous rice
  • Water for soaking

Coconut Sauce

  • 1 cup full-fat canned coconut milk
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cornstarch

For Serving

  • Thinly sliced ripe mangos
  • Toasted sesame seeds

Instructions

  1. Rinse and Soak Rice: Rinse the glutinous rice thoroughly in a colander or fine-mesh sieve until the water runs mostly clear. Transfer the rice to a medium bowl, cover with cold water, and refrigerate for at least 1 hour or up to 24 hours to soften the rice.
  2. Prepare Steamer: Set a steamer inside a large pot and fill the pot with water, ensuring the steamer does not touch the water. Line the inside of the steamer with a wet cheesecloth or linen towel. Bring the water to a boil to prepare for steaming the rice.
  3. Steam the Rice: Rinse the soaked rice with cold water and pour it into the prepared cheesecloth in the steamer. Create a 1-inch hole in the center of the rice to allow steam circulation. Cover and steam the rice for 20 minutes.
  4. Make Coconut Sauce: While the rice steams, combine coconut milk, sugar, and salt in a medium pot over medium-high heat. Bring to a boil, stirring until the sugar dissolves completely.
  5. Thicken Coconut Mixture: Remove the pot from heat and reserve 2 tablespoons of the coconut mixture for serving. Add cornstarch to the remaining coconut sauce and stir well until slightly thickened and fully dissolved.
  6. Check Rice Texture: Check the rice for doneness; it should be shiny and pliable to the touch. If it’s not fully cooked, continue steaming in additional 10-minute increments until desired texture is achieved.
  7. Combine Rice and Coconut Sauce: Transfer the cooked sticky rice to the pot with the thickened coconut sauce and stir gently until well combined. Let the mixture sit until the rice cools and mostly absorbs the liquid.
  8. Serve: Spoon the coconut-infused sticky rice onto serving plates. Top generously with thinly sliced ripe mango. Drizzle with the reserved coconut mixture and sprinkle with toasted sesame seeds for a finishing touch.

Notes

  • For best results, use sweet/glutinous rice specifically labeled for sticky rice dessert.
  • Soaking the rice overnight improves its texture and ensures even cooking.
  • Ensure the cornstarch is fully dissolved in the coconut sauce to avoid lumps.
  • Fresh ripe mangoes enhance the flavor; opt for Ataulfo or similar varieties.
  • To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 3–5 minutes, stirring frequently.

Find it online: https://cookedbysarah.com/easy-mango-sticky-rice-recipe/