Thai Mango Sticky Rice Recipe
This Thai Mango Sticky Rice Recipe is sweet, creamy, and full of tropical flavor. It is one of Thailand’s most loved desserts. You only need a few simple ingredients. The taste feels special and comforting. Soft sticky rice meets rich coconut milk.
Ingredients
- Sticky rice or glutinous rice
- Full-fat coconut milk
- Granulated sugar
- Salt
- Ripe mangoes
- Cornstarch optional
- Sesame seeds or mung beans optional
Instructions
Soak the sticky rice
- Rinse sticky rice until water runs clear. Soak it in water for four hours.
Drain the rice
- Drain soaked rice completely. Let excess water drip off before cooking.
Steam the rice
- Place rice in a steamer. Steam for twenty minutes until soft and sticky.
Heat coconut milk
- Pour coconut milk into a saucepan. Add sugar and salt. Heat gently until dissolved.
Do not boil
- Stir often. Keep heat low. Do not boil the coconut milk.
Reserve some sauce
- Remove half cup coconut sauce. Save it for topping later.
Mix rice and sauce
- Transfer hot rice to a bowl. Pour remaining coconut sauce over rice.
Cover and rest
- Cover the bowl. Let rice absorb sauce for ten minutes.
Prepare mangoes
- Peel mangoes carefully. Slice flesh into long, thin pieces.
Make thick topping
- Add cornstarch to reserved sauce. Heat gently until slightly thick.
Plate the rice
- Scoop sticky rice onto plates. Shape gently with a spoon.
Add mango slices
- Arrange mango slices beside the rice neatly.
Pour topping
- Drizzle thick coconut sauce over rice.
Garnish and serve
- Sprinkle sesame seeds if desired. Serve warm or slightly cooled.
Notes
- Always use sticky rice, not regular rice.
- Use full-fat coconut milk for best taste.
- Do not overcook the coconut milk.
- Choose mangoes that smell sweet.
- Add pandan leaves while steaming rice.
- Try coconut sugar instead of white sugar.
- Add a pinch of salt for balance.
- Serve with extra sauce if you like it creamy.