This simple Thai Mango Sticky Rice dessert is made of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango. It may seem strange to eat rice for dessert but the added sweetened coconut milk makes this a perfect dessert.
How to Make this simple thai mango sticky rice recipe?
Watch Ali's Filipina Kitchen tutorial on Instagram below:
1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 4 tablespoons sugar
1/4 teaspoon salt
1 large mango, peeled, pitted, and cut into thin slices
(Optional): 1 tablespoon sesame seeds, toasted lightly
In a bowl, rinse rice well in several changes of cold water until water is clear. Soak rice in cold water to cover for 1 hour.
Drain rice well in a sieve. In a large deep saucepan of simmering water (sieve should not touch water), place the sieve over the pan and cover with a kitchen towel. This will steam the rice. Allow to steam for 30 to 45 minutes until the rice is tender. Check the water level in the pan, and add more water, if needed.
In a small saucepan, bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
Once the rice is completely tender, transfer it to a large bowl and mix in the coconut milk-sugar mixture. Cover and allow the mixture to be absorbed by the rice for at least 30 minutes.
In a small sauce pan, slowly boil 1/3 cup coconut milk with 4 tablespoons sugar, stirring occasionally for 1 to 2 minutes.Transfer sauce to a small bowl and chill until cool and thickened slightly.
Place 1/3 cup of rice into a mold. Drizzleeach rice mold with the thickened coconut milk-sugar syrup and sprinkle with sesame seeds (optional). Place a few mango slices onto of the rice and enjoy!
Ali & Marissa