Mango Sticky Rice
ข้าวเหนียวมะม่วง
Sweet, salty coconut sticky rice served with ripe mango. A classic Thai dessert.
Serves 4
Prep 20 min
Cook 30 min
Ingredients
- 1 cup Thai glutinous (sticky) rice
- 1 cup canned coconut milk, divided
- 1/4 cup sugar
- 1/2 teaspoon salt, divided
- 1 teaspoon cornstarch
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds, for garnish
Steps
Step 1. Rinse the rice until the water runs clear. Soak it in cold water for at least 4 hours or overnight, then drain.
Step 2. Steam the rice in a steamer lined with cheesecloth or parchment over boiling water for 20 to 25 minutes, until tender and translucent.
Step 3. While the rice steams, warm 3/4 cup of the coconut milk with the sugar and 1/4 teaspoon of the salt until the sugar dissolves. Do not let it boil.
Step 4. Stir the hot rice into the sweet coconut milk, cover, and let it sit for 20 minutes to absorb the liquid.
Step 5. For the topping, warm the remaining 1/4 cup coconut milk with the remaining salt and the cornstarch for 1 minute, until slightly thick.
Step 6. Serve the rice with sliced mango, a drizzle of the topping, and sesame seeds.
Where this recipe comes from
Yoribang Thai recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Thai dishes. Fish sauce adds salt and depth, palm sugar gives a gentle caramel sweetness (brown sugar works instead), and tamarind adds sourness. Makrut lime leaves, galangal, lemongrass, and Thai basil are sold at Asian grocery stores. Thai chilies are very hot, so add them a little at a time.