Mango Sticky Rice

Are you an avid mango fan? If yes, try this Mango Sticky Rice. It's a traditional Thai dessert made with steamed sweet/sticky also called glutinous rice, coconut sauce, served with sweet fresh ripe mangoes on the side topped with toasted sesame seeds. Super easy to make and very delicious! The sticky rice has a perfect balance of coconut, sweet and lightly salty with a hint of pandan flavor. Yes pandan. I added pandan leaf while steaming the rice and another piece of pandan while making the sauce. Something that I do not want you to omit on this recipe especially when making the sauce. It just adds flavor and aroma to it.

I steamed the sticky rice by wrapping it with banana leaves. You can also use a muslin/cheese cloth or a tea towel. Whichever is available works. I just like the aroma of banana leaves when steaming rice. The coconut sauce is super easy. I just simmered the coconut milk, sugar, salt and pandan leaf, stirred-in half of it with the cooked rice, returned the remaining coconut sauce to a low simmer then thickened with cornstarch. The sticky rice is then topped with thickened coconut sauce and sprinkled with some toasted sesame seeds. 

The best part? Serve with fresh ripe mangoes on the side. Perfect! Slice the mangoes however you want or check how I did it on the photos here.  Give this recipe a try and let me know what you think by leaving a comment below. And if you are really a fan of mangoes, why don't you check out these recipes with mangoes? 

• Mango Cream Cheese Ice Cream
• Mango Cheese Cake Float
• Peach Mango Pie 
• Mango Ice Creamdy
• Strawberry Mango Sago

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Mango Sticky Rice Recipe

Ingredients:

• 1 cup glutinous rice (sweet rice)
• 1 & 1/4 cups coconut milk 
• 1/4 cup granulated sugar, adjust accordingly
• 1/8 tsp salt
• pandan leaf
• 1 tsp cornstarch
• 2 tbsp water
• toasted sesame seeds

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​Video

Procedure:

• Soak rice in water for at least 6 hours or overnight. Drain and rinse thoroughly. Place the soaked rice in a steamer lined with banana leaf or muslin cloth/cheese cloth or tea towel. Add pandan leaf (cut into small pieces). Cover and steam over a medium heat for 25 minutes or until tender.
• In a small sauce pan, combine coconut milk, sugar salt and pandan leaf.  Bring to a simmer for 3-5 minutes. Remove from heat. 
• Pour the coconut sauce onto the hot steamed rice. Mix and set aside for 10 minutes. 
• Cook remaining coconut sauce over low heat.
  
• Combine cornstarch and water. Add to coconut sauce and cook for 3 minutes or until sauce thickens. 
• Serve rice with coconut sauce and fresh cut ripe mangoes.
• Garnish with toasted sesame seeds. 
• Enjoy!

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