Thai Mango Sweet Sticky Rice

Here it is. The guilty pleasures of all guilty pleasures. If guilty pleasures have a king, THIS IS IT. Thai Mango Sweet Sticky Rice – one of my all-time favorite desserts.
I like to take a bite, close my eyes, savor every moment it stays in my mouth, and just let the world fade away. I’m telling you – it’s the best form of food therapy.

What is Mango Sweet Sticky Rice?

This is a super popular Southeast Asian dessert that is thoroughly enjoyed all over the world today. That’s how you SPREAD THE LOVE! Soft, sweet sticky rice smothered with creamy sweet coconut sauce, then paired with sweet, juicy fresh mangos.

Oh. My. YUM. The marrying of flavors is out of this world. So much so I could happy-cry a little.

You can find this dessert in most Thai restaurants, but you should also know it is super easy to make right in your own kitchen.

It takes a few ingredients and a little time in the kitchen, and you can indulge in all the Thai Mango Sweet Sticky Rice you want, at anytime…dreams DO come true!

Thai Mango Sweet Sticky Rice

Prep time 6 hours
Cook time 30 mins
Total time 6 hours 30 mins

Ingredients

For the rice:

•     1 kg. Thai sticky rice
•     1 tsp. salt
•     800 ml. coconut cream
•     150 g. sugar

For the toppings

•     200 ml. coconut cream
•     Sweet yellow mangoes
•     ⅓ tsp. salt
•     100 g. yellow mung beans

Instructions

1. Rinse the sticky rice 6 - 10 times, making sure most of the starch gets removed and you're left with clear water. Then soak the rice submerged in water for about 6 hours.
2. Using a steamer basket or other type of steamer, steam the sticky rice for about 15 minutes until fully cooked, then set aside.
3. In a pot, add 800 ml. coconut cream on medium heat, and stir in one circular direction gentry. Add 150 g. sugar and 1 tsp. salt, and keep stirring and cooking until fully dissolved. When the coconut cream mixture comes to a boil, turn off the heat.
4. Put the fresh sticky rice into a mixing bowl, and begin to slowly add in the coconut cream and sugar mixture. You'll combine all of it, but add it spoon by spoon and work it slowly into the rice. Once all combined you should be left with shimmering sticky rice that's almost a grainy pudding in texture. Your sticky rice is ready, cover it with plaster so it doesn't get crusty.
5. In a separate sauce pan add the other portion of coconut cream and salt, and stir on low heat. Bring it to a boil, then turn off the heat, and set aside in a bowl. This will be served alongside the mango sticky rice as a topping.
6. In a wok or frying pan, using low heat, dry fry the yellow mung beans for a few minutes until they turn golden crispy. Again, set this aside as a topping.
7. For the mango, first peel the skin, then cut off the meat from either side of the mango seed, and slice the mango into large bite sized pieces.
8. On a plate, first add a portion of sticky rice, top it with mango, sprinkle on some mung beans, and serve the extra coconut cream on the side.
9. Enjoy!

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