Mango Sticky Rice
🛠 Equipment
- Medium saucepan
- Steamer or large bowl + plastic wrap
- Fine strainer
- Small saucepan
- Knife
- Cutting board
- Serving bowl
🛒 Ingredients
| 250 g | Glutinous rice (sticky rice) | |
| 400 ml | Coconut milk (canned, full-fat) | |
| 100 g | Granulated sugar | |
| 1/4 tsp | Fine salt | |
| 2 | Ripe mangoes (Kent or Tommy Atkins) | |
| 100 ml | Thick coconut cream (for drizzling) | |
| 1 tsp | Toasted sesame seeds (for garnish) |
Preparation
Step 1: Soak the rice
At least 4 hours ahead (or the night before), rinse the sticky rice in cold water through a fine strainer until the water runs clear.
Place the rinsed rice in a large bowl, cover with cold water (2 cm above the rice) and soak for at least 4 hours or overnight.
Step 2: Steam the rice
Drain the soaked rice thoroughly.
Place the rice in a steamer lined with a thin cloth (or in a large microwave-safe bowl covered with pierced plastic wrap).
Steam for 20 to 25 minutes, until the rice is tender and translucent.
Step 3: Prepare the coconut sauce
While the rice cooks, pour the coconut milk into a small saucepan.
Add the sugar and salt. Heat over low heat, stirring until the sugar is fully dissolved. Do not bring to a boil.
Reserve 4 tablespoons of this sauce for the final drizzle.
Step 4: Mix the rice with sauce
Transfer the hot cooked rice to a bowl. Gradually add the coconut sauce (except the reserved portion), stirring gently with a spatula.
Cover and let rest for 10 minutes — the rice will absorb the coconut milk, becoming creamy and fragrant.
Step 5: Prepare the mangoes
Meanwhile, peel the mangoes with a vegetable peeler.
Cut the flesh into nice even slices from each side of the pit.
Step 6: Plate and serve
Place a portion of sticky rice on each plate (you can press it into a small bowl and unmold it in the center of the plate).
Arrange the mango slices beautifully next to the rice.
Drizzle with the reserved coconut cream and sprinkle with toasted sesame seeds.
Serve immediately, warm or at room temperature.
💡 Tips & variations
- The sticky rice must soak for at least 4 hours (ideally overnight) — this step is crucial for perfect texture.
- Don't confuse sticky rice with jasmine rice — sticky rice has short, opaque grains.
- The mango should be ripe but still firm — it should slice easily into clean pieces.
- Use full-fat coconut milk for a rich, creamy sauce.
- Serve the rice while still warm for the best texture — cold rice becomes hard.
❓ Frequently asked questions
How long does this recipe take?
40 min + 4h soaking (15 min prep).
How many servings does this make?
4 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
