Description
Experience the authentic flavors of Thailand with this luscious Mango Sticky Rice recipe. Combining sweet, tender rice infused with coconut milk and ripe mango slices, topped with rich coconut cream sauce and a sprinkle of sesame seeds, this dessert is a perfect balance of sweetness and creaminess. Ideal for using ripe mangoes and creating a delightful treat that’s both vegan and gluten-free, it’s a crowd-pleaser for any occasion.
Ingredients
Units
Scale
Sticky Rice
- 2 cups sweet rice
Coconut Milk and Sugar
- 1 (13.5 ounce) can full-fat coconut milk
- 6 tablespoon sugar
- 1/2 teaspoon salt
Fresh Mango
- 1-2 large mangoes
Garnish
- Sesame seeds - to garnish
For the Coconut Cream Sauce
- 2/3 cup full-fat coconut milk
- 3 tablespoon sugar
Instructions
- Soak the rice: Transfer 2 cups of sweet rice to a large bowl filled with water. Let it soak for at least 1 hour or overnight, ensuring the rice is fully submerged. Drain and rinse the rice after soaking.
- Wrap the rice: Place the drained rice into the center of a large cheesecloth. Loosely gather and secure it, allowing some space for steam circulation.
- Prepare the steamer: Create a makeshift steamer by inverting a large mesh steaming basket inside a tall pot with about 1 inch of water. Place the wrapped rice on top, making sure it doesn’t touch the water. Cover with a tight-fitting lid.
- Steam the rice: Bring water to a boil over high heat, then reduce to a simmer and steam the wrapped rice for 15-20 minutes, until grains are translucent and cooked through.
- Heat the coconut milk: While the rice steams, warm the can of coconut milk over medium heat in a saucepan. Stir often, add sugar and salt, and cook until the sugar dissolves. Remove from heat and keep warm.
- Combine rice and coconut milk: Transfer the steamed rice to a large bowl, pour the warm coconut milk mixture over it, and gently stir. Cover and let it rest for 5 minutes to absorb the flavors.
- Prepare the coconut cream sauce: In a small saucepan, combine ⅔ cup coconut milk and 3 tablespoons sugar. Bring to a low boil, then simmer gently until slightly thickened, about 5 minutes.
- Serve: Plate the sticky rice and top with sliced mango. Spoon the coconut cream sauce over and garnish with sesame seeds. Serve immediately.
Notes
- Use ripe mangoes for the best sweetness and flavor.
- Make sure the rice is fully drained before steaming to prevent excess water and ensure proper texture.
- Can be served warm or at room temperature.
- Perfect vegan and gluten-free dessert.
Nutrition
- Serving Size: 1/6 of the recipe (~1 cup of rice with mango)
- Calories: 330 kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
