Description
A delightful Thai-inspired dessert featuring chewy sticky rice topped with sweet coconut milk and luscious ripe mango slices.
Ingredients
Scale
- 1 cup glutinous sticky rice
- 1 ½ cups water
- 1 cup coconut milk (full fat)
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup coconut milk (for sauce)
- 2 tablespoons sugar (for sauce)
- ⅛ teaspoon salt (for sauce)
- 1 teaspoon cornflour (cornstarch mixed with 1 tablespoon water)
- 2 ripe mangoes (peeled and sliced)
- Toasted sesame seeds or mung beans (optional garnish)
Instructions
- Rinse the glutinous sticky rice under cold water until the water runs clear.
- Soak the rice in a bowl of water for about 2-3 hours or overnight.
- Drain the rice and place it in a steamer lined with cheesecloth or a clean kitchen towel.
- Steam the sticky rice over simmering water for 20-25 minutes until tender.
- Combine 1 cup of coconut milk, ¼ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Stir until dissolved.
- Add the cooked sticky rice to the coconut mixture, folding gently. Let sit for 20-30 minutes.
- Mix ½ cup coconut milk, 2 tablespoons sugar, and ⅛ teaspoon salt in another saucepan over low heat until dissolved.
- Thicken the sauce by adding a mixture of 1 teaspoon cornflour with 1 tablespoon water, stirring until slightly thickened.
- Plate the sticky rice in bowls, topping with sliced mangoes. Drizzle with warm coconut sauce.
- Garnish with toasted sesame seeds or mung beans if desired.
Notes
Serve while warm for the best experience. This dessert can also be chilled for a refreshing option.
- Prep Time: 180 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg