Thai Mango Sticky Rice Dessert
This beloved Thai dessert pairs glutinous sticky rice soaked in sweetened coconut cream with fresh ripe mango slices for a combination of chewy sweetness and tropical brightness. It is a street food staple in Thailand and a celebration dessert served during mango season.
Sweet coconut-soaked glutinous rice served alongside fresh sliced ripe mango.
Nutrition per serving
Ingredients
base
liquid
sweetener
seasoning
fruit
garnish
Instructions
Soak and Steam the Rice
Rinse the glutinous rice thoroughly and soak in cold water for a minimum of 4 hours or overnight. Drain and steam over boiling water in a bamboo steamer lined with cheesecloth for 25 to 30 minutes until fully cooked and translucent throughout.
Make the Sweet Coconut Sauce
Combine the coconut milk, sugar, and salt in a small saucepan over medium heat. Stir gently until the sugar and salt dissolve completely. Do not let it boil vigorously. Reserve about one-third of this sauce for drizzling when serving.
Soak the Rice
Transfer the hot steamed rice to a bowl and pour two-thirds of the warm coconut sauce over it. Stir gently then cover with a plate or plastic wrap. Allow the rice to absorb the coconut sauce for 20 to 30 minutes. The rice will become creamy and slightly saucy as it absorbs the liquid.
Plate and Serve
Scoop the coconut-soaked sticky rice onto individual plates and arrange fresh mango slices alongside. Drizzle the reserved coconut sauce generously over the rice. Sprinkle toasted sesame seeds on top. Serve at room temperature for the best texture and flavor.
Substitutions
Common mistakes
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