Mango Sticky Rice

Mango Sticky Rice - a sweet sticky rice recipe made with coconut milk and fresh mangoes. This dessert is very popular in Southeast Asia, and easy to make!
What is Mango Sticky Rice?

Mango sticky rice is a popular dish in the Indochina region (or in French “Indochine“) of Southeast Asia, in countries such as Thailand, Laos, Cambodia, and Vietnam.

The toppings could be lentils, beans, or fruits such as ripe and succulent mangoes.

It’s a dessert dish where they steam the rice to make it sticky, and then sweeten it with coconut milk and sugar.

Then, they serve the sticky rice with freshly cut mango cubes. It’s such a great delight!

Mango Sticky Rice

Prep Time 10 minutes
Cook Time 25 minutes
Soaking time 2 hours
Total Time 35 minutes

Ingredients

•     2-3 fresh mangoes
•     1 tbsp coconut milk
•     1 cup coconut milk
•     1 cup glutinous/sweet rice
•     1/2 tsp corn starch
•     1/4 tsp salt
•     1/4 cup sugar
•     1/2 tsp sesame seeds

Instructions

1. Soak glutinous/sweet rice for 2 hours, or up to overnight. Drain water when ready.
2. Using a steamer, steam sticky rice for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.
3. If you do not have a steamer, shape aluminum foil into three equal size balls. Fill pot with water (see Note 1) and place the aluminum balls on the pot.
4. Homemade steamer to make Thai Mango Sweet Sticky Rice
5. Place a metal bowl/plate (or a plate that can withstand the hot steam) on the aluminum balls. Add drained rice to the bowl/plate.
6. Homemade steamer to make Thai Mango Sweet Sticky Rice
7.  Bring pot to boil, and once it boils, cover pot, and cook for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.
8. While waiting for rice to cook, slice mangoes.
9. Prepare the sweet coconut sauce by bringing 1 cup of coconut milk and sugar to boil. Once it reaches a boil, bring 1/2 of the sauce into a small bowl and set aside.
10. Combine 1 tbsp of coconut milk and corn starch, then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes until sauce is thickened.
11. When rice is done, add the non-thicken sweet coconut sauce (the sauce set aside on Step 7) to rice and mix well. Set aside and let it cool for 15-20 minutes.
12. Once cool, place rice onto serving plate(s), pair with mangoes, and drizzle the thickened sweet coconut sauce onto rice. Garnish with sesame seeds.
13. Serve and enjoy!

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