Mango Sticky Rice
Mango is one of my favorite fruits which makes this one of my favorite Thai desserts. The best part is… it is insanely easy to make!
Prep Time: 10 minutes | Wait Time: 3+ hour |
Cook Time: 40 minutes | Total Working Time: 4 hour 50 minutes
Sweetened coconut sticky rice
- 2 cups of glutinous rice/Thai sweet rice (~320 grams, see note #1)
- 275 ml of coconut milk (see note #2)
- 50 grams of sugar
- 1/3 teaspoon salt
Salted coconut sauce
- 80 ml of coconut milk (see note #2)
- 1/4 teaspoon salt
- 1 teaspoon of cornstarch or rice flour
- 1 teaspoon of water
- 3-4 ripe mangoes, peeled and cut into cubes or slices (see note #3)
- 1-2 tablespoons of split mung bean and 1 teaspoon of oil (optional)
- The cup measurement is based on the Asian rice cup, not the standard U.S. cup measurement.
- The typical can of coconut milk contains 400ml. The recipe calls for a total of 355 ml (275ml for the rice and 80ml for the salted coconut sauce). You can simply use the remaining ~45 ml to make extra sauce if you’d like by adjusting the amount of the other 3 ingredients. I would multiply everything by 1.5 to get the necessary amount for the other ingredients.
- Best mango for this dessert is the mangoes from Thailand or India. They are sweeter with vibrant orange flesh.
- Wash the glutinous rice in cold water, rinse, and repeat until the water runs clear. Let it soak undisturbed in water for a minimum of 3 hours.
- While the rice is soaking, you can prep the mung bean if you’d like to garnish the dish with it. If not, proceed to step 3 after the rice is done soaking. Wash the bean in cold water, drain, and add to a small pot with 3 cups of water. Bring it to a boil over medium heat. Once it is boiling, quickly remove from heat, cover, and let sit for 15 minutes. Drain in a strainer then do a quick rinse under cold water to stop it from cooking. Let it sit in the strainer for 10-15 minutes or until well drained. Heat up 1 teaspoon of oil over medium heat in a pan. Add the mung bean and toast until they are dry and lightly golden. Remove to plate and set aside to cool.
- Drain the rice and steam for 25-30 minutes. It is done when it becomes translucent.
- While the rice is cooking, in a small bowl, dissolve 1 teaspoon of cornstarch or rice flour with 1 teaspoon of water. Combine the slurry with 80 ml of coconut milk, and salt in a sauce pot and cook on medium heat until it it slightly bubbles and thickened. Pour the salted coconut sauce into a bowl and set in the fridge to cool.
- Heat up 275 ml coconut milk, sugar, and salt over low-medium in a sauce pot (you can use the sauce pot from step 4 to save yourself from more extra dishes). Stir until the sugar is fully dissolved and the sweetened coconut sauce is hot. Remove from heat.
- When the rice is cooked, transfer it to a bowl and lightly fluff it up to break up any lumps. Use the rice paddle to make random crevices in the rice and pour the hot sweetened coconut sauce over the rice. Let it sit for 3 minutes so the rice can absorb the sauce. Mix until it is well combined and leave it to cool for at least 30 minutes.
- While waiting for the rice to cool, peel and cut the mangoes into cubes or slices. Let chill in the fridge until ready to be served.
- Scoop the rice to a plate, add mango on the side or on top of the rice, spoon some salted coconut sauce over the rice and garnish with mung bean. Serve and enjoy!