Sweet Coconut Sticky Rice with Mango Recipe
A classic Thai dessert featuring sticky glutinous rice soaked in sweetened coconut milk, paired with fresh ripe mango slices. This Sweet Coconut Sticky Rice with Mango is creamy, fragrant, and naturally sweetened, making it a perfect refreshing treat that balances rich coconut flavor with juicy mango.
- Prep Time: 4 hours 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Sticky Rice
- 1 1/2 cups glutinous rice
Coconut Milk Mixture
- 1 1/2 cups coconut milk
- 1/3 cup granulated sugar
Fruit
- 2 ripe mangoes, peeled, pitted, and thinly sliced
Instructions
- Rinse and Soak the Rice: Rinse the glutinous rice under cold water until the water runs clear, changing the water 4-5 times to remove excess starch. Then soak the rice for at least 4 hours, ideally overnight, to soften the grains.
- Steam the Rice: Drain the soaked rice well using a sieve and set the sieve over a saucepan of simmering water, ensuring that the water does not touch the rice. Cover with a lid and steam the rice gently for about 20 minutes or until the grains are tender and translucent. Alternatively, use a steamer lined with cheesecloth for this task.
- Prepare the Sweetened Coconut Milk: While the rice is steaming, warm the coconut milk and granulated sugar in a small saucepan over low heat. Stir occasionally until the sugar dissolves fully but avoid boiling to maintain the coconut’s delicate flavor.
- Mix Coconut Milk with Cooked Rice: Transfer the steamed sticky rice to a mixing bowl and gently fold in 1/2 cup of the sweetened coconut milk. Let the mixture rest for 15-20 minutes to allow the rice to absorb the coconut milk, becoming creamy and flavorful.
- Serve the Dessert: Using a large ice cream scoop or mold, divide the sticky rice evenly into 6 small serving bowls. Arrange thin slices of ripe mango either on top or on the side of the rice. Drizzle with additional sweetened coconut milk and optionally garnish with shredded coconut. Serve warm for the best flavor and texture experience.
Notes
- Soaking the rice overnight yields the best texture and softness.
- Do not boil the coconut milk mixture to prevent it from curdling.
- If fresh mangoes are unavailable, you can substitute with canned mango slices but fresh is preferred for the best flavor.
- Shredded coconut garnish is optional but adds a nice texture contrast.
- Serve warm or at room temperature; refrigerated leftovers can be warmed before serving.
