Thai Mango Sticky Rice Recipe
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Official cooking video · Pailin's Kitchen · YOUTUBEThai Mango Sticky Rice with Coconut Sauce (6 Servings)
A Thai dessert of chilled-soaked glutinous rice steamed and mixed with coconut syrup, served with ripe mango and salted coconut sauce. Preparation includes at least four hours of refrigerated soaking.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse glutinous rice five times in cold water, discarding the cloudy water.
- 02
Cover with clean water and refrigerate while soaking for at least 4 hours or overnight.
- 03
Drain thoroughly and steam on damp cloth for 20–25 minutes until the rice has no hard center.
- 04
Warm 2/3 cup coconut milk with 1/2 cup sugar and 1/2 tsp salt until it starts to bubble.
- 05
Stir hot syrup into hot rice, cover for 20 minutes, fold the bottom rice over, and rest 20 more minutes.
- 06
Mix rice flour with 1 tbsp water, add 1/2 cup coconut milk and 1/4 tsp salt, and cook while stirring until thickened.
- 07
Bring mung beans to a simmer, cover off heat for 10 minutes, drain and dry, then toast in a pan until crisp.
- 08
Slice ripe mango and portion with sticky rice into six bowls; top with sauce and mung beans and serve immediately.
Before you cook
Check coconut sensitivity. Refrigerate rice while soaking; refrigerate cooked rice, sauce and cut mango within 2 hours. Prefer same-day serving and avoid steamer burns.
Allergens: coconut (check individual allergies)
Image & source credits
These illustrations stand in for food photos.
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