Thai Mango Sticky Rice Recipe
Thai Mango Sticky Rice is a beloved traditional dessert featuring sweet, creamy coconut sticky rice paired with ripe, juicy mangoes and a salted coconut sauce. This recipe combines glutinous rice cooked in rich coconut milk, sweetened with sugar and salt, complemented by a lightly thickened coconut sauce, and garnished with crunchy mung beans to create a perfect balance of flavors and textures.
- Prep Time: 10 minutes soaking preparation plus 4 hours soaking time
- Cook Time: 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: Serves 4
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Coconut Sticky Rice
- 1 cup white glutinous rice
- 2/3 cup coconut milk
- 1/2 teaspoon table salt
- 1/2 cup sugar
Salted Coconut Sauce
- 1/2 cup coconut milk
- 1/4 teaspoon table salt
- 1 teaspoon rice flour
- 1 tablespoon water
Others
- 2 tablespoons shelled and split mung beans
- 3 sweet, ripe mangoes
Instructions
- Prepare the Sticky Rice: Rinse the glutinous rice thoroughly under cold water until the water runs clear to remove excess starch. Soak the rice in water for at least 4 hours or overnight for best texture.
- Cook the Sticky Rice: Drain the soaked rice and steam it in a bamboo steamer or any steaming setup for about 20-25 minutes until tender and translucent. Stir the rice halfway through steaming to ensure even cooking.
- Make the Coconut Mixture: In a saucepan, combine 2/3 cup coconut milk, 1/2 teaspoon salt, and 1/2 cup sugar. Warm gently over low heat and stir until the sugar dissolves completely, do not boil.
- Mix Coconut Milk with Rice: Once the rice is cooked, transfer it to a mixing bowl, pour the warm coconut milk mixture over the rice, and gently fold to combine. Cover and let it sit for about 30 minutes to allow the rice to absorb the coconut milk fully.
- Prepare Salted Coconut Sauce: In a small pot, whisk together 1/2 cup coconut milk, 1/4 teaspoon salt, 1 teaspoon rice flour, and 1 tablespoon water. Cook over low heat, stirring constantly until the mixture thickens slightly to a sauce-like consistency. Remove from heat and keep warm.
- Toast Mung Beans: In a dry skillet over medium heat, toast the shelled mung beans until golden brown and fragrant, about 3-5 minutes. Set aside for garnish.
- Serve: Peel and slice the ripe mangoes. Plate a portion of the coconut sticky rice, arrange mango slices alongside, drizzle with the salted coconut sauce, and sprinkle toasted mung beans on top for added texture.
Notes
- Use authentic white glutinous rice (also called sticky rice or sweet rice) for the perfect sticky texture; regular rice will not yield the same result.
- Soaking the rice sufficiently before steaming ensures the rice cooks evenly and becomes tender.
- Choose ripe, sweet mangoes such as Ataulfo or Alphonso for best flavor and texture.
- Do not boil the coconut milk when making the mixture to avoid curdling.
- The mung beans add a crunchy texture contrast but can be omitted if undesired.
Find it online: https://recipethrive.com/thai-mango-sticky-rice-recipe/
