Description
A traditional Thai dessert featuring sweet sticky rice cooked in coconut milk and served with fresh mango slices.
Ingredients
Scale
- 1 cup uncooked sticky rice
- 1 can full-fat coconut milk (13.5 oz / 400 g can)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (Optional)
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (Optional)
Instructions
- Rinse the sticky rice under cold water until the water runs clear.
- Soak the rice in water for at least 4 hours or overnight.
- Drain the rice and steam it for 25–30 minutes until fully cooked.
- In a saucepan, heat the coconut milk, sugar, and salt over low heat until the sugar dissolves.
- Pour half of the coconut milk mixture over the cooked rice and let it soak for 10 minutes.
- For a thicker sauce, mix cornstarch with a little water and stir it into the remaining coconut milk. Heat until thickened.
- Serve the sticky rice with fresh mango slices and drizzle with the thickened coconut sauce.
- Garnish with toasted sesame seeds if desired.
Notes
- Use glutinous rice for the best texture.
- Adjust sugar to taste.
- If coconut milk separates, stir well before using.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mango Sticky Rice, Thai dessert, coconut rice, mango dessert