Sticky Mango Rice

Name: Sticky Mango Rice
Total time: 50 min
Yield: Serves 6
Cuisine: thai
Ingredients: 300g sticky rice (a glutinous rice, sometimes sold as sushi rice); 250ml coconut milk; 3 tbsp granulated sugar; 1/4 tsp salt; 2-3 ripe mangoes; 2-4 tbsp coconut cream (you can freeze the rest); 1 tbsp toasted sesame seeds; banana leaves for serving if you can find them

3.80 (10)

⏱ 50 mins 🍽 Serves 6 🌶 thai ✅ More effort 🏷 Dessert

This Thai-inspired dessert pairs sweet, glutinous rice cooked in coconut milk with slices of fresh, ripe mango. The rice is soaked and steamed before being combined with a sweetened coconut milk mixture. It is traditionally served on a banana leaf, drizzled with coconut cream and finished with a sprinkle of toasted sesame seeds for a delightful contrast in textures and a beautifully fragrant finish. The entire process takes about 50 minutes, not including soaking time, and serves six people.

Ingredients

300g sticky rice (a glutinous rice, sometimes sold as sushi rice)
250ml coconut milk
3 tbsp granulated sugar
1/4 tsp salt
2-3 ripe mangoes
2-4 tbsp coconut cream (you can freeze the rest)
1 tbsp toasted sesame seeds
banana leaves for serving if you can find them

Method

Soak the sticky rice in cold water for a minimum of 3 hours, or leave it overnight. After soaking, drain the rice and rinse it well. Use a double layer of muslin or a single J-cloth to line your steamer basket, then add the rice. Bring the water beneath to a boil and steam the rice for 30 minutes, turning it once halfway through the cooking time. Transfer the cooked rice to a bowl and set it aside.
Gently warm the coconut milk and sugar together in a small saucepan, stirring continuously until the sugar dissolves completely. Avoid letting the mixture boil. Mix in the salt, then pour this liquid over the prepared rice, folding it in gently. Allow the rice to cool down.
Prepare the mangoes by peeling them. Cut the two fleshy cheeks from each side of the stone, slicing as close as possible. Discard the stones. Slice each mango cheek into thin, lengthwise pieces.
Place a portion of the coconut rice on a serving dish, ideally lined with a banana leaf. Arrange the mango slices beside the rice. Finish by drizzling coconut cream over the top and scattering the toasted sesame seeds across the dish.

Nutrition (per serving)

Calories351 kcal

Fat11 g

Saturates8 g

Carbs62 g

Sugars8 g

Fibre4 g

Protein6 g

Sodium220 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinethai