Mango Sticky Rice
A sweet, creamy embrace of glutinous rice soaked in coconut milk paired with the unmatched freshness of ripe mango.
40 min
Easy
Tailandesa
2 servings
The story behind
Hey there! You have no idea how much this dessert takes me back. The first time I had it, I was sitting on a wooden stool at a Bangkok night market. They told me it's the sweet soul of Thailand. What makes it so special is that contrast between the warm, slightly salty rice and the cold sweetness of the mango. I’d recommend enjoying it as a special mid-afternoon treat or to end a light dinner. Pair it with a hot jasmine green tea or even some chilled natural coconut water. It’s pure happiness on a plate!
Instructions
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1Drain the soaked rice and steam it wrapped in cheesecloth or in a steamer for 20-25 minutes until tender and translucent.
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2While the rice steams, heat the coconut milk in a small saucepan with sugar and salt over low heat until dissolved (don't let it reach a rolling boil).
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3Once the rice is done and still hot, transfer it to a bowl and pour 3/4 of the coconut milk mixture over it. Stir gently.
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4Cover the rice and let it rest for 15-20 minutes so it absorbs all the cream and becomes perfectly sticky.
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5Serve a scoop of rice on a plate, place the fresh mango alongside it, and drizzle the remaining coconut sauce over the top.
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6Garnish with a pandan leaf or some toasted sesame seeds if you have them handy.
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