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Thai Mango Sticky Rice Recipe

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4.3 from 2 reviews

Thai Mango Sticky Rice is a classic and delicious Thai dessert featuring glutinous rice soaked overnight, steamed to chewy perfection, and infused with rich coconut milk and sweet ube flavor. Paired with fresh ripe mango and topped with a luscious coconut sauce, this dish offers a harmonious blend of creamy, sweet, and fruity flavors perfect for a refreshing treat or special occasion.

  • Author: Chef
  • Prep Time: 8 hours 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 8 hours 50 minutes
  • Yield: 3 servings
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai
  • Diet: Vegetarian

Ingredients

Coconut Rice

  • 1 cup dry glutinous rice, soaked overnight
  • 1 cup full fat coconut milk
  • 3-4 tbsp granulated sugar
  • 1/2 tsp sea salt
  • 3-4 tbsp ube halaya
  • 2-3 drops ube extract (optional)

Coconut Sauce

  • 1/2 cup full fat coconut milk
  • 2-3 tbsp granulated sugar (adjust to desired sweetness)
  • 1 tsp corn starch
  • 2 tsp room temperature water

To Serve

  • 2 large ripe mangoes
  • Toasted coconut or toasted sesame seeds (for topping, optional)

Instructions

  1. Prepare the rice: Wash the glutinous rice 3-4 times to remove excess starch until the water is almost clear. Soak the rice in water overnight for 8 to 24 hours to soften the grains and ensure even cooking.
  2. Steam the rice: Drain the soaked rice thoroughly. Place it on a bamboo steamer lined with parchment paper and steam for 20-25 minutes or until the rice becomes slightly translucent and chewy. If soaked less than 8 hours, increase steaming time to ensure it’s fully cooked.
  3. Make the coconut & ube rice: Heat 1 cup coconut milk in a large pan over medium-high heat. Add 3-4 tbsp sugar and 1/2 tsp sea salt, and simmer until it boils. Lower heat to medium and stir until sugar dissolves. Stir in ube halaya and ube extract if using. Some ube chunks remaining are fine. Add the steamed rice, and cook for around 4 minutes until the rice absorbs the coconut mixture and thickens. Turn off heat and let cool for 5 minutes.
  4. Prepare the coconut sauce: In the same pan, heat 1/2 cup coconut milk with 2-3 tbsp sugar over medium-high heat, stirring continuously until it boils. Lower the heat to medium. Dilute 1 tsp cornstarch with 2 tsp room temperature water. Slowly pour the cornstarch mixture into the boiling coconut milk while stirring, then turn off heat and keep stirring until slightly thickened. Transfer to a small container or sauce pourer.
  5. Slice the mango: Peel the mangoes and cut each into four halves or ‘cheeks.’ Slice each cheek into 1/4-inch thick strips for serving.
  6. Assemble the dish: Divide the coconut ube sticky rice and mango slices evenly into 3 servings. Optionally, sprinkle with toasted coconut or toasted sesame seeds. Drizzle each serving with the prepared coconut sauce. Enjoy fresh for best flavor and texture.
  7. Storage and reheating: Refrigerate leftovers for up to 1-2 days since coconut cream can spoil. When ready to eat, place rice in a microwave-safe container, sprinkle water over it, cover, and microwave for 30–45 seconds to steam and soften the rice as when freshly made.

Notes

  • Use full fat coconut milk to achieve the creamiest texture and richest flavor.
  • Adjust sugar levels in both the coconut rice and sauce according to your preferred sweetness.
  • Ube extract is optional but adds vibrant color and enhances ube flavor.
  • Ensure proper soaking of rice to cut down steaming time and improve texture.
  • Toasted coconut or sesame seeds add a nice crunch and additional flavor but are optional.
  • Consume leftovers quickly to avoid spoilage from coconut milk.

Find it online: https://cheftinaskitchen.com/thai-mango-sticky-rice-recipe/