Thai Mango Sticky Rice
Tender Thai glutinous rice with ripe mango, creamy coconut sauce, and toasted mung beans.
Equipment
- Steamer
- Cheesecloth
- Small saucepan
- Mixing bowl
- Chef's knife
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
Instructions
Steam the Rice:
- Drain the soaked sticky rice and spread it in a steamer lined with cheesecloth.
- Steam over simmering water for 25 to 30 minutes, turning once, until translucent and tender.
Season the Rice:
- Warm the coconut milk, sugar, and salt in a saucepan until the sugar dissolves; do not boil.
- Pour three-quarters of the coconut mixture over the hot rice, cover, and rest for 15 minutes.
Make the Sauce and Serve:
- Whisk the coconut cream, cornstarch, and water in a saucepan and simmer until lightly thickened.
- Serve the sticky rice with mango slices, drizzle with the sauce, and sprinkle with toasted mung beans.
Notes
- Do not boil the coconut milk or it may split.
- Sticky rice is best served warm or at room temperature.
Nutrition
Calories: 430kcalCarbohydrates: 76gProtein: 5gFat: 14gSaturated Fat: 12gSodium: 210mgFiber: 3gSugar: 36g