Description
Mango Sticky Rice is a beloved dessert that perfectly encapsulates the essence of tropical indulgence. The creamy, fragrant coconut milk-infused sticky rice paired with fresh, ripe mango slices offers a simple yet sublime flavor and texture contrast. This dish, often associated with Thai cuisine, has won the hearts of many around the world for its delightful sweetness balanced with a touch of salt.
Ingredients
For The Rice:
1 1/4 cups (250 g) glutinous rice uncooked
1 cup (240 ml) canned coconut milk
1/4 cup (50 g) sweetener of choice
1/3 tsp sea salt
Sauce:
1/2 cup (120 ml) canned coconut milk
1 1/2 tbsp sweetener of choice
1 1/2 tsp cornstarch or tapioca flour
1 Pinch of sea salt
Other Ingredients:
1–2 large mangoes peeled and sliced
Toasted sesame seeds or coconut flakes to garnish
Instructions
Soak the rice in a large pot of cold water for at least one hour, preferably three hours or overnight.
Steam the rice over boiling water in a sieve or steamer basket for 30-50 minutes, until tender.
For the sauce, combine 1 cup coconut milk, 1/4 cup sweetener, and 1/3 tsp salt in a pan. Bring to a boil, then mix in the steamed rice. Cover and set aside for 45-60 minutes.
Make the extra sauce by combining 1/2 cup coconut milk, 1 1/2 tbsp sweetener, a pinch of sea salt, and the cornstarch in a pan. Boil and simmer until thickened.
Serve the sticky rice with mango slices, pour some sauce over, and garnish with sesame seeds or coconut flakes.
- Prep Time: 1 hour 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350