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mango sticky rice served

Sticky Rice And Mango

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 Servings
Course: Dessert
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 cup  glutinous rice (sweet rice or sticky rice)
  • Water, for soaking
For the coconut sauce:
  • 1 cup  coconut milk (full-fat preferred)
  • ⅓ cup  sugar (adjust to taste)
  • ½ teaspoon  salt
For the topping:
  • ½ cup  coconut milk
  • 1 teaspoon  cornstarch (optional, for thickening)
  • A small pinch of salt
  • 2 ripe mangoes, peeled and sliced

Method
 

  1. Start by rinsing the rice in cool water several times until the water runs clear.
  2. Place the rinsed rice in a bowl and cover it with water. Let it soak for at least 4 hours, or overnight if you can.
  3. Once the rice has soaked, drain it completely
  4. Set up a steamer (or use a mesh strainer over a pot of simmering water). Line the steamer with cheesecloth or a clean kitchen towel, then spread the rice evenly across it.
  5. Steam over medium heat for 25–30 minutes, or until the grains are tender and glossy.
  6. If you don’t have a steamer, you can use a rice cooker or even a pot with a steamer basket — just keep the rice above the boiling water, not submerged.
Make the Coconut Sauce
  1. In a small saucepan, combine 1 cup coconut milk, sugar, and salt. Warm over low heat, stirring until the sugar dissolves completely. Once it’s smooth and fragrant, remove it from the heat and set it aside.
  2. As soon as the sticky rice is done, transfer it to a heatproof bowl while it’s still hot. Slowly pour the warm coconut sauce over the rice, stirring gently to combine.
  3. Cover the bowl and let it rest for about 15–20 minutes.
Make the Topping Sauce
  1. In a separate small pot, heat ½ cup coconut milk with a small pinch of salt. If you like a thicker sauce, dissolve a teaspoon of cornstarch in a tablespoon of water and stir it in
  2. Simmer gently until slightly thickened, then remove from heat.
Prepare the Mangoes
  1. Slice off the sides of each mango, avoiding the pit, and score the flesh into thin slices or cubes.
  2. Arrange the mango beautifully on a plate beside a mound of sticky rice.
  3. Spoon the sticky rice onto a serving plate, add your sliced mango, and drizzle a little of the topping coconut sauce over the rice.