BreakfastDessertSnack

Mango Sticky Rice

Name: Mango Sticky Rice
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: thai
Ingredients: 240 g glutinous rice short grain; 400 ml coconut milk full-fat; 50 g granulated sugar; 0.5 tsp salt; 100 ml coconut milk full-fat; 15 g granulated sugar; 0.25 tsp salt; 1 tsp cornstarch; 1 tbsp water; 2 pcs mango ripe, peeled and sliced; 1 tbsp sesame seed toasted (optional)

A classic Thai dessert or breakfast, this dish features sweet sticky rice infused with coconut milk and served with fresh, ripe mango slices. It's a delightful balance of creamy, sweet, and fruity flavors.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 677 kcal

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

240 gglutinous rice, short grain
2 pcsmango, ripe, peeled and sliced

for rice

400 mlcoconut milk, full-fat
50 ggranulated sugar
0.5 tspsalt

for sauce

100 mlcoconut milk, full-fat
15 ggranulated sugar
0.25 tspsalt
1 tspcornstarch
1 tbspwater

garnish

1 tbspsesame seed, toasted(optional)

Equipment

steamer · cheesecloth · saucepan · whisk · large bowl

The method

Step by step

1
Rinse the glutinous rice thoroughly under cold water until the water runs clear.
About 3 min
2
Soak the rinsed glutinous rice in cold water for at least 30 minutes, or preferably 4-6 hours, or overnight.
About 30 min
Cook’s note: Longer soaking times result in softer, more evenly cooked rice.
3
Drain the soaked glutinous rice well.
About 1 min
4
Set up a steamer over a pot of boiling water and line the steamer basket with cheesecloth or parchment paper.
About 2 min
5
Spread the drained glutinous rice evenly in the prepared steamer basket.
About 1 min
6
Steam the glutinous rice for 20-25 minutes, or until tender and translucent.
About 25 min
Cook’s note: Stir occasionally to ensure even cooking.
7
While the rice is steaming, prepare the coconut milk mixture for the rice. In a small saucepan, combine the coconut milk, granulated sugar, and salt (for rice).
About 5 min
8
Heat the coconut milk mixture over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil.
About 3 min
9
Once the rice is cooked, transfer it to a large bowl.
About 1 min
10
Pour the warm coconut milk mixture over the hot rice and gently fold it in until fully absorbed.
About 2 min
11
Cover the bowl with a lid or plastic wrap and let the sticky rice rest for at least 30 minutes, allowing it to absorb all the coconut milk and become truly sticky.
About 30 min
Cook’s note: The longer it rests, the better the flavor and texture will be.
12
While the rice rests, prepare the coconut sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt (for sauce).
About 2 min
13
In a separate small bowl, whisk together the cornstarch and water to create a slurry.
About 1 min
14
Heat the coconut sauce mixture over medium-low heat until it simmers.
About 2 min
15
Slowly whisk in the cornstarch slurry and continue to cook, stirring, until the sauce thickens slightly.
About 2 min
16
Remove the coconut sauce from the heat and set aside.
17
To serve, scoop a portion of the warm sticky rice onto a plate.
About 1 min
18
Arrange fresh mango slices next to the rice.
About 1 min
19
Drizzle generously with the prepared coconut sauce.
About 1 min
20
Optionally, sprinkle with toasted sesame seeds before serving.

Per serving

Nutrition

57%Score

Calories: 677kcal
Protein: 9g
Carbs: 96.5g
Fat: 35.8g
Fibre: 5.7g
Sugar: 40.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover mango sticky rice in an airtight container in the refrigerator.

Reheating

Gently warm the sticky rice in the microwave or a steamer. The mango is best served fresh and not reheated.