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Thai Mango Sticky Rice with ripe mango, coconut sauce, and toasted mung beans.

Thai Mango Sticky Rice

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Tender Thai glutinous rice with ripe mango, creamy coconut sauce, and toasted mung beans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Thai
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sticky Rice
  • 1 1/2 cups Thai glutinous rice soaked at least 4 hours
  • 1 1/2 cups water for steaming
  • 1 cup coconut milk
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
Topping
  • 1/2 cup coconut cream
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 4 large ripe mangoes sliced
  • 2 tbsp toasted mung beans or sesame seeds

Equipment

  • Steamer
  • Cheesecloth
  • Small saucepan
  • Mixing bowl
  • Chef's knife

Method
 

Steam the Rice:
  1. Drain the soaked sticky rice and spread it in a steamer lined with cheesecloth.
  2. Steam over simmering water for 25 to 30 minutes, turning once, until translucent and tender.
Season the Rice:
  1. Warm the coconut milk, sugar, and salt in a saucepan until the sugar dissolves; do not boil.
  2. Pour three-quarters of the coconut mixture over the hot rice, cover, and rest for 15 minutes.
Make the Sauce and Serve:
  1. Whisk the coconut cream, cornstarch, and water in a saucepan and simmer until lightly thickened.
  2. Serve the sticky rice with mango slices, drizzle with the sauce, and sprinkle with toasted mung beans.

Nutrition

Calories: 430kcalCarbohydrates: 76gProtein: 5gFat: 14gSaturated Fat: 12gSodium: 210mgFiber: 3gSugar: 36g

Notes

  • Do not boil the coconut milk or it may split.
  • Sticky rice is best served warm or at room temperature.