Thai Mango Sticky Rice by Pailin's Kitchen
The creator's original mango sticky rice video shows steamed glutinous rice soaked in coconut syrup and served with mango. FOOD uses 200 g white sticky rice, 440 g mango and optional sesame; amounts and garnishes differ. Follow FOOD's 4-hour soak, 20–25-minute steaming and rapid-cooling safety steps.
Official cooking video · Pailin's Kitchen · YOUTUBEThai Mango Coconut Sticky Rice
Four portions of Thai glutinous rice soaked at least four hours, steamed and enriched with coconut syrup, served with ripe mango. Allow 40 minutes after steaming for absorption. Allow at least 4 additional hours to soak the rice; this passive time is excluded from the displayed prep/cook minutes. Allow at least four additional hours to soak the sticky rice and roughly forty minutes for the coconut syrup to absorb after steaming, separate from active prep and heating time.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
1. Wash hands; rinse 200 g glutinous rice 4–5 times until water is mostly clear. Soak covered by approximately 1000 ml drinking water for at least 4 hours. Keep in a cool place and refrigerate during extended soaking in warm conditions.
- 02
2. Drain soaked rice thoroughly and spread on lightly dampened clean cloth in a steamer. Steam over actively boiling water for about 20–25 minutes until grains have no hard core.
- 03
3. Warm 200 ml coconut milk, 80 g sugar and 2 g salt over medium heat only until steaming with tiny bubbles at the edge. Immediately fold hot syrup into hot steamed rice, cover 20 minutes, turn the rice over and rest another 20 minutes until absorbed.
The roughly forty-minute syrup absorption counts toward the time the rice is out of refrigeration. Serve immediately when finished; for leftovers, divide into shallow containers and chill promptly, ideally within one hour of cooking. - 04
4. Mix 5 g rice flour with 20 ml water, add to 120 ml coconut milk with 1 g salt, and heat over medium until boiling, stirring 1–2 minutes until thickened. Divide 440 g ripe mango across four plates, add coconut rice and sauce, optionally garnish with 8 g sesame, and serve.
Before you cook
Check coconut-milk labels and omit optional sesame for sesame allergies. Wash mango before cutting. The 40-minute coconut syrup absorption is part of the cooked rice's time outside refrigeration. Serve promptly; cool any remaining rice rapidly, refrigerate at 4°C/40°F or colder ideally within 1 hour of steaming and use within 24 hours or freeze. Reheat rice only once and never hold it at room temperature for long.
Allergens: sesame if optional garnish is used, check coconut milk package for allergen information
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Mango coconut sticky rice · AI illustration, not a photo
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