Ingredients
Scale
- 1 cup glutinous sticky rice
- Water for soaking and steaming
- 1 cup full-fat coconut milk
- 4 tablespoons granulated sugar
- ¼ teaspoon salt
- ⅓ cup coconut milk
- 1 tablespoon sugar
- Pinch of salt
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional for thickening)
- 2 ripe mangoes, peeled, pitted, and sliced
- 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)
Instructions
- Rinse sticky rice under cold running water until water runs clear. Soak in cold water for at least 4 hours or overnight.
- Drain soaked rice and transfer to cheesecloth-lined steamer basket. Steam over boiling water for 25-30 minutes until tender and translucent.
- Combine 1 cup coconut milk, 4 tablespoons sugar, and ¼ teaspoon salt in a saucepan. Heat gently until sugar dissolves, do not boil.
- Transfer steamed rice to mixing bowl. Pour warm sweetened coconut milk over rice and stir. Cover and let absorb for 15 minutes.
- In a small saucepan, combine ⅓ cup coconut milk, 1 tablespoon sugar, and a pinch of salt. Add cornstarch slurry if desired. Cook over medium heat 3-5 minutes until slightly thickened.
- Mound portions of coconut-infused sticky rice onto plates. Arrange mango slices alongside rice. Drizzle with warm coconut topping and garnish with toasted sesame seeds or mung beans.
Notes
- Soaking the sticky rice overnight yields the best results.
- Use high-quality full-fat coconut milk for extra richness.
- Fresh, ripe mangoes are essential for optimal flavor.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian