Description
A delightful and simple dessert featuring sweet ripe mango, creamy coconut sauce, and chewy sticky rice.
Ingredients
Scale
- 1 cup glutinous sticky rice
- 1 ½ cups water
- 1 cup coconut milk (full fat)
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup coconut milk
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 teaspoon cornflour (cornstarch mixed with 1 tablespoon water)
- 2 ripe mangoes (peeled and sliced)
- Toasted sesame seeds (optional) or mung beans for garnish
Instructions
- Rinse the sticky rice under cold water until the water runs clear, then soak it in a bowl of water for about 2-3 hours or overnight.
- Drain the rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam over simmering water for 20-25 minutes until tender and translucent.
- Combine in a saucepan over medium heat, 1 cup of coconut milk, ¼ cup sugar, and ¼ teaspoon salt. Stir until the sugar dissolves.
- Add the cooked sticky rice to the coconut mixture, folding gently to combine. Let it sit for 20-30 minutes to absorb flavors.
- Mix in another saucepan over low heat, ½ cup coconut milk, 2 tablespoons sugar, and ⅛ teaspoon salt until dissolved. Thicken the sauce by adding 1 teaspoon cornflour mixed with 1 tablespoon water, stirring until slightly thickened.
- Plate the sticky rice in bowls, top with sliced mangoes, and drizzle with the warm coconut sauce.
- Garnish with toasted sesame seeds or mung beans if desired. Serve immediately while warm.
Notes
Serve warm for the best experience. Perfect for desserts or celebrations.
- Prep Time: 180 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg