Simple Thai Mango Sticky Rice Recipe

Nothing like Tuesday with some Thai food. I’ve been wanting to cook more frequently for my parents because there’s nothing anyone loves more than coming home to not having to cook dinner. Since I’m still stuck at home, I thought I used my time to expand my “skills”. (I don’t consider using instant cooking paste real cooking but honestly, it was the most foolproof way.) 

Anyway, my mom bought these deliciously ripe mangoes over the weekend and I was inspired to make her favourite dessert. Plus, it was a nice way to wrap up the Green Curry, Pandan Chicken and Thai Omelette we had for dinner. After some Pinterest researching, I didn’t realize how easy it is to make Mango Sticky Rice. There are essential 3 components to the dish: mangoes, sticky rice and the coconut milk sauce. If you’re lucky and managed to get your hands on some sweet mangoes, you might want to reduce the amount of sugar in the rice and coconut milk sauce. 

Ingredients (serves 4 persons)

Sticky Rice

  • 5 oz / 1 cup of Glutinous Rice
  • ¼ cup / 60ml of Coconut Milk
  • 1 ½ tbsp of Sugar
  • ¼ tsp of Salt
  • Pandan leaves (optional)
  1. Soak the glutinous rice in water for 2 hours or more. 
  2. After 2 hours, drain the glutinous rice and cook it in a steamer. Personally, I used a steamer which I lined with parchment paper (so it’ll be easier to clean up afterwards). Cooked rice should be soft without any hardness in the centre.
  3. In an unheated pot, combine the coconut milk, sugar and salt. 
  4. When your glutinous rice is cooked, simmer the combined sauce mixture. 
  5. Turn off the heat when it begins to simmer. You may wish to add in pandan leaves here.
  6. When ready, combine the sauce mixture with the cooked rice in a bowl. 

Coconut Milk Sauce

  • ¼ cup of Coconut Milk
  • 1 tbsp of Sugar
  • ¼ tsp of Salt
  • ½ tsp of Cornstarch
  • 1 tsp of Water
  • Sesame seeds (optional topping)
  1. In a small saucepan, combine the coconut milk, sugar and salt
  2. In a separate bowl, mix the cornstarch with water till it partially dissolves. 
  3. Add  the cornstarch-water mixture into the saucepan and stir to combine. 

When you’re ready to serve, cut the mango. Personally, a whole mango is enough for this recipe. Drizzle the coconut milk sauce over the mangoes and sticky rice. You can even sprinkle some sesame seeds to top off your dessert.

It really is easy to make and uses 3 basic ingredients of coconut milk, sugar and salt which you could easily find in your pantry. Whip up this easy yet delicious dessert for any occasion!

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