Mango Sticky Rice Recipe

Mango Sticky Rice is a delicious and iconic Thai dessert made with soft, chewy glutinous rice infused with sweet, creamy coconut milk. The rice is steamed to perfection, then mixed with a rich coconut syrup, creating a decadent base for the dish. Fresh, ripe mangoes are sliced and layered on top for a burst of fruity sweetness, while a drizzle of coconut sauce adds extra richness. This dessert is often topped with toasted coconut or sesame seeds for a bit of crunch. It’s the perfect balance of sweet, creamy, and fruity—ideal for enjoying as a refreshing treat after a meal or on its own!

Ingredients

For the Coconut Rice:

• 1 cup dry glutinous rice (soaked overnight)
• 1 cup full-fat coconut milk
• 3-4 tbsp granulated sugar (adjust to taste)
• 1/2 tsp sea salt
• Ube (optional, see notes)
• 3-4 tbsp ube halaya (or ube spread, see homemade recipe)
• 2-3 drops ube extract (optional)

For the Coconut Sauce:

• 1/2 cup full-fat coconut milk
• 2-3 tbsp granulated sugar (adjust to desired sweetness)

For the Cornstarch Slurry:

• 1 tsp cornstarch
• 2 tsp water (room temperature)

For the Mangoes:

• 2 large ripe mangoes

For Topping:

• Toasted coconut (optional)

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Instructions

1. Prepare the Coconut Rice:

• Rinse the glutinous rice 3-4 times to remove excess starch until the water runs almost clear. Soak the rice in water for at least 8-24 hours. After soaking, drain the rice.
• Place the rice in a bamboo steamer lined with parchment paper and steam for 20-25 minutes, or until the rice is tender, slightly translucent, and chewy. If the rice hasn’t soaked long enough, you may need to steam it for a longer period to ensure it’s fully cooked.

1. Cook the Coconut Rice Mixture:

• In a large pan, heat the full-fat coconut milk over medium-high heat. Add the granulated sugar and sea salt, stirring until the sugar has dissolved.
• Once it starts to boil, lower the heat to medium and stir continuously. If using ube, add the ube halaya (or ube spread) and ube extract, mixing well. It’s okay if some chunks of ube remain.
• Add the steamed rice to the coconut milk mixture, stirring gently until the rice absorbs the coconut milk and the mixture thickens, about 4 minutes. Turn off the heat and let it cool for 5 minutes.

1. Make the Coconut Sauce:

• In a separate pan, combine the coconut milk and sugar over medium-high heat. Stir constantly until the mixture starts to boil. Lower the heat to medium.
• In a small bowl, combine cornstarch and water to make a slurry. Slowly pour the slurry into the boiling coconut milk, stirring constantly. Let the mixture simmer for a couple of minutes until it thickens.
• Remove from heat and set aside in a small container for later use.

1. Prepare the Mangoes:

• Peel the mangoes and slice them into halves (or “cheeks”). Then slice each mango half into thin strips, about 1/4-inch thick.

1. Assemble the Mango Sticky Rice:

• Portion the coconut rice into 4 servings. Arrange the sliced mangoes on top of each portion.
• Optionally, top with toasted sesame seeds or toasted coconut for extra flavor and texture.
• Drizzle the coconut sauce over the rice and mangoes before serving.

1. Storage and Reheating:

• If you have leftovers, refrigerate the mango sticky rice in an airtight container for up to 2 days.
• To reheat, place the rice in a microwave-safe container, sprinkle with a little water, cover, and microwave for 30-45 seconds to steam the rice back to its original texture.

Enjoy this delicious, creamy, and fragrant Mango Sticky Rice as a refreshing dessert or treat!