Thai Mango Sticky Rice Recipe

Expand your culinary journey with this iconic Thai delicacy. Success is guaranteed when you follow this foolproof recipe to perfection!

Course Dessert

Cuisine thai

Keyword Mango Sticky Rice, Sticky Rice Mango, Thai Mango Sticky Rice Recipe

Prep Time 5

Cook Time 30

Servings

Calories 593

Author Mary Thatcher

Equipment

1 steamer
1 mixing bowl
1 sauce pane
1 spatula
1 muslin cheese cloth

Ingredients

For the Sweet Coconut Sticky Rice

1 ¼ cup glutinous rice 1 cup and a quater cup of rice.
250 mL coconut milk I used Aroy-D brand.
½ cup sugar
¼ tsp salt

For the coconut topping (gravy) This step is optional.

100 mL coconut milk You can add more later if it's too thick for you.
¼ cup sugar
1 tbsp corn starch or Tapioca starch
⅛ tsp salt or just a pinch of salt

Mangoes

2 mangoes for 4 servings

US Customary - Metric

Instructions

Prepare and Cook Sticky Rice

To start, wash and rinse the rice at least three times, or until the water in the bowl is clear. This process helps remove excess starch and any heavy metals that may be present in the rice.
Soak the rice. Ensure that the water level is approximately an inch or slightly higher above the rice. Allow it to soak for at least 4 hours or overnight.
Fill 1/3 of the pot and boil the water.
Once the water reaches a rolling boil, dampen the muslin or cheesecloth and line the steaming basket with it. Strain the rice and place it in the steamer over the dampened cloth. Close the lid and reduce the heat to medium. Steam the sticky rice for 20-25 minutes. In the meantime, begin preparing the coconut sauce and coconut gravy.

Make the coconut sauce for sweet sticky rice.

Use medium heat and combine coconut milk with sugar, stirring until the sugar is completely dissolved. Set it aside.

Make the coconut gravy and toast split moong beans. (Optional)

Combine coconut milk, sugar, a pinch of salt, and corn starch in a saucepan. Stir to combine, then cook over medium heat. Stir constantly until the sauce begins to thicken, which usually takes 3-5 minutes. Once thickened, remove from heat and set aside.
Toast the split moong beans over medium heat for about 5 minutes or until they turn golden brown. (Optional)

Assemble

Once the sticky rice is cooked, mix it with the coconut sauce. Cover it and let it sit for at least 30 minutes to allow the rice to absorb the sweet coconut sauce.
Peel and slice the mangoes. Typically, I use half a mango and half a cup of sweet sticky rice for each serving. Serve the sweet sticky rice alongside the mangoes, and top with coconut gravy and split moong beans. Enjoy!

Video

@stickyricethaikitchen
Mango Sticky Rice Ingredients ⬇️ For the Sweet Coconut Sticky Rice 1 ¼ cup glutinous rice 1 cup and a quater cup of rice. 250 mL coconut milk I used Aroy-D brand. ½ cup sugar ¼ tsp salt For the coconut topping (gravy) This step is optional. 100 mL coconut milk You can add more later if it's too thick for you. ¼ cup sugar 1 tbsp corn starch or Tapioca starch ⅛ tsp salt or just a pinch of salt Mangoes 2 mangoes for 4 servings Full printable recipe and tips : www.stickyricethaikitchen.com and search “Mango Stickyrice”. #mangostickyrice #mango #stickyrice #dessert #homemadedesserts #homemadefood #thaidessert #thaifood #tiktokrecipe
♬ Bright, gentle, spring jazz piano for a long time(978527) - Single Origin Music

Notes

Note 1: You can also topped the sweet sticky rice with some toasted sesame seeds instead of using the moong beans.

Note 2: Eating the sweet sticky rice with mango is already delicious in case you decide not to make the coconut gravy (topping). It's totally ok.

Note 3: Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for.

Nutrition