Description
A classic Thai dessert featuring sweet, sticky rice served with fresh mango slices and a rich coconut sauce.
Ingredients
For the Sticky Rice:
1 1/4 cups glutinous rice (uncooked)
1 cup canned coconut milk
1/4 cup sweetener of choice
1/3 tsp sea salt
For the Topping Sauce:
1/2 cup canned coconut milk
1 1/2 tbsp sweetener of choice
1 1/2 tsp cornstarch (or tapioca flour)
1 Pinch of sea salt
For Serving:
1–2 large mangoes (peeled and sliced)
Toasted sesame seeds (or coconut flakes to garnish)
Instructions
- Step 1: Rinse the glutinous rice in a fine-meshed sieve under cold water until the water runs clear. Place the sieve in a pot of cold water, ensuring the rice is fully submerged. Soak for at least one hour, or preferably three hours to overnight.
- Step 2: Drain the soaking water. Fill the pot 1/3 to 1/2 full with fresh water and bring it to a boil. Place the sieve with the rice over the simmering water, making sure the sieve does not touch the water. Cover with a kitchen towel and a lid, then steam for 30-50 minutes, or until tender.
- Step 3: While the rice steams, make the sauce. In a pan, combine 1 cup coconut milk, 1/4 cup sweetener, and 1/3 tsp sea salt. Bring the mixture to a boil, stirring to dissolve the sweetener. Turn off the heat.
- Step 4: Once the rice is cooked, stir it into the coconut milk sauce. Cover the pan and set aside for 45-60 minutes to allow the rice to absorb the sauce.
- Step 5: To make the extra sauce, add 1/2 cup coconut milk, 1 1/2 tbsp sweetener, a pinch of sea salt, and the cornstarch to a small pan. Bring to a boil and simmer over medium heat for about one minute until thickened.
- Step 6: To serve, place a portion of the sticky rice on a plate and arrange the fresh mango slices beside it. Drizzle the extra sauce over the rice and garnish with toasted sesame seeds or coconut flakes.
Notes
The recipe suggests using canned coconut milk for richness.
You can use your sweetener of choice, such as organic sugar or Erythritol.
The steaming time for the rice depends on the soaking time. A 1-hour soak will require about 50 minutes of steaming, while a 3-hour soak will require about 30 minutes.
You can use a steamer basket instead of a sieve for steaming the rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai