Yummy Spoon
Mango Sticky Rice
Tender, chewy sticky rice soaked in warm, sweet coconut milk, served with ripe mango slices and a drizzle of lightly salted coconut cream. A Thai street-food favorite.
Ingredients
Sticky rice
- 1 ½ cups Thai sticky (glutinous) rice
- 1 cup full-fat coconut milk, well shaken
- ⅓ cup granulated sugar, or palm sugar
- ½ tsp fine salt
Coconut topping
- ½ cup full-fat coconut milk
- 1 tsp granulated sugar
- ¼ tsp fine salt
- 1 tsp cornstarch or rice flour, mixed with 1 tbsp water
To serve
- 2 large ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds or crispy mung beans, optional
Instructions
Soak and steam the rice
- Rinse the rice in several changes of water until the water runs almost clear. Cover with plenty of cold water and soak for at least 4 hours or overnight.
- Drain the rice. Line a steamer basket with cheesecloth or a clean, damp tea towel, spread the rice in an even layer and steam over simmering water, covered, for 20 to 25 minutes, until tender and translucent.
Sweeten the rice
- While the rice steams, warm 1 cup coconut milk with the sugar and salt in a small saucepan over medium-low heat, stirring until dissolved. Do not boil.
- Transfer the hot rice to a bowl, pour over the sweet coconut milk and stir gently. Cover and leave for 20 minutes to absorb.
Make the topping and serve
- Heat the remaining coconut milk with the sugar and salt. Stir in the cornstarch mixture and simmer for 1 minute, until slightly thickened. Let cool.
- Spoon the rice onto plates, add the mango slices, drizzle with the coconut topping and sprinkle with sesame seeds, if using.
Notes
- The rice will look wet when you add the coconut milk, but it absorbs it as it rests.
Substitutions
- Sugar: palm or coconut sugar gives a deeper, caramel flavor.
- Fruit: when mangoes are not in season, try ripe peaches.
Storage
- Keep leftover rice covered at room temperature for up to 1 day; refrigerate the mango and topping separately.