Thai Mango Sticky Rice
This authentic Thai dessert pairs sweet, nutty glutinous rice infused with salty-sweet coconut milk and ripe, juicy mango slices. It is the perfect balance of texture and tropical flavor.
Equipment
- a Sticky Rice Steamer Or a fine-mesh metal strainer/sieve
- a Large Bowl For soaking rice
- a Small Saucepan For the coconut sauce
- a Whisk
- a Sharp knife To slice mangos
Ingredients
- 1.5 Cups. Glutinous Rice. Notes: Must be labelled "Sweet Rice" or "Sticky Rice" long grain preferred.
- 1.5 Cups. Coconut Milk. Notes: Full fat canned coconut milk (Aroy-D or Chaokoh brand recommended).
- 0.5 Cup. White Sugar. Notes: Plus 1 extra tbsp for the sauce topping.
- 0.5 tsp. Salt. Notes: Essential to cut the sweetness.
- Ripe Mangos. Notes: Ataulfo Honey, or Champagne mangos are best (yellow skin).
- 1 tbsp. Cornstarch. Notes: Mixed with 1 tbsp water slurry to thicken the topping sauce.
- 1 tbsp. Toasted Mung Beans. Notes: Or toasted sesame seeds for garnish.
Instructions
- Soak the Rice: Wash the glutinous rice under cold water until the water runs clear (this removes excess starch). Place the rice in a large bowl, cover with cool water, and let soak for at least 4 hours (or overnight).
- Steam the Rice: Drain the rice completely. Place a cheesecloth or muslin cloth inside a steamer basket. Pour the rice onto the cloth. Steam over boiling water for 25 to 30 minutes, or until the rice is tender and translucent. Flip the rice halfway through steaming for even cooking.
- Prepare Coconut Mixture: While rice steams, place a saucepan over medium heat. Add 1 cup of coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Cook gently, stirring constantly until the sugar dissolves. Do not let it boil vigorously; just a gentle simmer. Remove from heat.
- Infuse the Rice: As soon as the rice is done steaming (while still hot), transfer it to a mixing bowl. Pour the hot coconut milk mixture over the hot rice. Stir gently to mix. Cover the bowl with a lid or plate and let it sit for 20-30 minutes. The rice will absorb the liquid and become shiny.
- Make the Salted Sauce: In the cleaned saucepan, add the remaining 1/2 cup coconut milk, 1 tbsp sugar, and a pinch of salt. Bring to a low simmer. Stir in the cornstarch slurry (cornstarch mixed with water). Stir until thickened slightly to a cream consistency. Set aside.
- Prepare Mango: Peel the mangos using a sharp knife. Slice the flesh off the pit in large cheeks. Slice the cheeks crosswise into bite-sized pieces.
- Assemble: Scoop a mound of the sticky rice onto a plate. Arrange mango slices next to it. Drizzle the salted coconut sauce over the rice. Sprinkle with toasted mung beans or sesame seeds. Serve immediately.
Notes
- The Rice Type: You cannot use Jasmine rice or Sushi rice for this recipe. It strictly requires Glutinous Sweet Rice (often found in Thai or Asian grocers).
- Coconut Milk: Do not use "Lite" coconut milk; the fat content is necessary for the rice to separate and have the correct mouthfeel.
- Ripeness: The mangos must be very ripe and sweet. If your mango is sour, the dessert will not taste balanced.
- Storage: Sticky rice hardens when refrigerated. This dessert is best eaten fresh. If you must store it, reheat the rice in the microwave with a damp paper towel on top to soften it before serving.