Sweet and coconutty rice and juicy mango make for the perfect pairing with this mango sticky rice! This Southeast Asian dessert is a great way to take advantage of mango season and enjoy all the goodness of this wonderful fruit.
This recipe calls for glutinous rice or sticky rice
Contrary to its name, glutinous rice a.k.a. sweet or sticky rice actually contains no gluten. “Glutinous” refers to its sticky, chewy texture. If you’re familiar with mochi, this is the type of rice that is used to give it its signature texture. The rice comes in different varieties – short grain, long grain, etc. They are most commonly found at Asia grocers but if you don’t have one near you, Amazon also carries it. Unfortunately, I do not recommend substituting a different type of rice for this recipe.
Steaming the rice
The rice in this dish is typically steamed in a bamboo steamer which adds a beautiful aroma. If you do not have access to a bamboo steamer, a regular metal one will do just fine. Make sure to soak your rice before cooking. Line your steamer with a cloth to help prevent any rogue rice grains. If you want to take it up a notch, add a pandan leaf to the rice while it steams to bump up the aroma. You will know the rice is cooked through when the entire grain is soft, all the way through.
If you don’t have access to a steamer, sticky rice can be cooked on the stovetop. Cooking on the stovetop will change the texture and may result in a more “wet” result. This type of rice requires much less water to cook versus your typical white and brown rice varieties.
Coconut sauce
There’s no shortage of coconut flavour in this dish. I recommend using high-quality full-fat canned coconut milk. I recommend the Aroy-D or Chaokoh brands. This recipe requires two different sauces. One will be added to the steamed rice after it’s cooked, and the other will be a salty coconut sauce to top the dish. The salted sauce compliments the sweetness of the rice and mango for the perfect sweet n’ salty combination.
Check out some more mango coconut goodness!
The type of mango makes a difference
Thai mangoes or “Nam Dok Mai” are used for this dish in Thailand and I am convinced that Southeast Asia has some of the best mangoes in the world! This variety of mango isn’t easily accessible where I live. To substitute, I like to use a different type of yellow mango – ataulfo. Make sure your mangoes are at their peak ripeness. It will be worth it!
This is one of those desserts that only takes one time to be hooked! You will be wanting to make it all the time!
Thai Mango Sticky Rice
Course: DessertCuisine: AsianDifficulty: 24
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 1/2 cups soaked glutinous rice or sticky rice
400 ml can of coconut milk
1/2 cup sugar
1/8 tsp plus 1/2 tsp salt
1 1/2 tsp cornstarch
3 tsp water
4 ripe yellow mangoes, peeled and sliced
Toasted yellow mung beans or sesame seeds for garnish
Directions
- Soak rice in a large bowl with water for 4-8 hours.
- After soaking, rinse the rice and add it to a steamer lined with cloth. Cover and steam for 40 minutes or until rice grains are tender.
- While rice is steaming, add coconut milk to a saucepan on medium-low heat.
- Add sugar and 1/8 tsp of salt. Stir until the sugar is dissolved and set aside.
- Reserve 1/2 cup of the sweetened coconut milk mixture and add it to a small saucepan.
- In a small bowl, add cornstarch and water. Stir until cornstarch is dissolved to create a slurry.
- To the reserved coconut milk, add 1/2 tsp of salt and the cornstarch slurry. Whisk on medium-high until thickened. This will be used as a sauce when ready to serve.
- Place steamed rice in a bowl. While the rice is still hot, add the sweetened coconut milk and stir until the coconut milk is fully incorporated. Cover for 15 minutes and allow the rice to absorb the excess liquid.
- In the meantime, peel and slice your yellow mangoes.
- Once the rice is ready, add it to a plate with the sliced mangoes. Pour the thickened coconut sauce on top and finish with toasted mung beans or sesame seeds.
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