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Mango Sticky Rice – Thai classic with coconut milk & mango

Dessert
under 1h
4
by
Maya Leinenbach (Fitgreenmind)
&
Bringing a piece of my thailand trip to your kitchens with this recipe.

Prep Time

30

Cook Time

20

Total Time

50

Ingredients you'll need

For the sticky rice

  • 1 cup sticky rice (glutinous rice)
  • 1 cup (250ml) coconut milk
  • 3 tbsp sugar
  • 1/2 tsp salt

‍

For the coconut sauce

  • 1/2 cup (125ml) coconut milk
  • 3 tsp sugar
  • small pinch of salt
  • 1 tsp corn starch

‍

For serving

  • 2 ripe mangoes, sliced

Let's get cookin'

  1. Wash sticky rice 6 times until water runs clear, then cover with water and soak for 4 hours.
  2. Set up a steamer by placing a sieve over a pot of boiling water and line with a clean towel.
  3. Drain the soaked rice and place in the towel-lined sieve.
  4. Cover and steam for 20 minutes until rice is tender and translucent.
  5. While rice steams, heat coconut milk, sugar, and salt in a pan until sugar dissolves.
  6. Transfer steamed rice to a bowl and pour the coconut milk mixture over it.
  7. Mix gently and let stand for 10-15 minutes to absorb flavors.
  8. For the sauce, bring remaining coconut milk, sugar, and salt to a boil.
  9. Mix corn starch with a little water and add to the boiling coconut milk.
  10. Stir until thickened and remove from heat.
  11. Slice mangoes and arrange with sticky rice.
  12. Drizzle with coconut sauce and serve immediately.

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