Mango sticky rice
Sweet glutinous rice soaked in salty-sweet coconut cream, served with ripe mango. Thailand’s favourite dessert.
- 40 min10 prep · 30 cook
- MediumDifficulty
- 610 kcalper serving
Ingredients
- Glutinous (sticky) rice250 g
- coconut milk (400 ml)1 can
- Sugar80 g
- Salt½ tsp
- Rice flour or cornflour1 tsp
- Ripe mangoes2
- Toasted sesame seeds1 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the rice until the water runs clear, then soak it in cold water for at least 4 hours or overnight.
- 2
Drain and steam the rice in a cloth-lined steamer until tender and translucent.
- 3
Meanwhile heat two thirds of the coconut milk with the sugar and half the salt until dissolved, without boiling.
- 4
Pour it over the hot rice, stir, cover and leave to soak in.
- 5
Simmer the rest of the coconut milk with the remaining salt and the rice flour until slightly thick.
- 6
Peel and slice the mangoes. Serve the rice next to the mango, drizzled with the coconut sauce and sprinkled with sesame.
Tips and questions
- Can I use normal rice?
- Not really: only glutinous rice gives the chewy, sticky texture. Soak it for at least 4 hours and steam it rather than boiling it.
- Can I make it ahead?
- Serve it warm or at room temperature on the day; refrigerated sticky rice goes hard. Reheat leftovers in the microwave with a splash of coconut milk.
Enjoy your meal!
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