Go Back

Mango Sticky Rice

Sweet glutinous rice soaked in warm coconut milk, served with ripe mango slices and a salted coconut cream drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

For the sweet rice
  • 2 cups sweet glutinous rice (sticky rice) not jasmine rice; soaked at least 8 hours or overnight
  • 1 cup full-fat coconut milk from a 13.5-14 oz can, divided
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt divided
  • 1 pandan leaf tied in a knot; optional but traditional
To serve
  • 3 ripe mangoes Thai honey mango, Ataulfo, or Champagne mango
  • 2 tablespoons coconut milk mixed with 1/4 teaspoon salt for the drizzle
  • 1 tablespoon toasted sesame seeds or crispy fried mung beans optional

Method
 

  1. Rinse the glutinous rice under cold water until the water runs mostly clear. Cover with plenty of cold water and soak at least 8 hours or overnight, then drain well.
  2. Line a steamer basket with cheesecloth and spread the drained rice in an even layer. Steam over boiling water 20-25 minutes, flipping once halfway, until translucent and tender with no hard centers.
  3. While the rice steams, warm 1 cup coconut milk in a small saucepan with the sugar, 1/2 teaspoon salt, and pandan leaf until steaming (not boiling) and the sugar dissolves. Remove the pandan leaf.
  4. Transfer the hot rice to a large bowl. Pour over the warm coconut mixture and fold gently with a spatula. Cover and rest 20-30 minutes until the liquid is absorbed.
  5. Warm the remaining coconut milk with the other 1/2 teaspoon salt for the drizzle; thicken with a rice-flour slurry if you like. Keep warm.
  6. Cut the mangoes into cheeks, score in a crosshatch, and press the skin to fan the cubes up. Scoop warm rice onto plates, arrange mango alongside, and drizzle with the salted coconut cream. Sprinkle with sesame seeds if using.