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Mango Sticky Rice

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A popular Thai dessert featuring sweet sticky rice topped with ripe mango slices and drizzled with a rich coconut sauce.

Ingredients

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  • 1 cup glutinous (sticky) rice
  • 1 1/2 cups coconut milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 ripe mangoes, peeled and sliced
  • 1 tbsp toasted sesame seeds or mung beans (optional, for garnish)

Instructions

  1. Rinse the sticky rice several times until the water runs clear, then soak it in water for at least 4 hours or overnight.
  2. Drain the rice and steam it in a bamboo steamer or cheesecloth-lined colander over boiling water for 20–30 minutes until tender.
  3. While the rice is cooking, heat 1 cup of the coconut milk with the sugar and salt in a saucepan over low heat, stirring until the sugar dissolves. Do not boil.
  4. Once the rice is cooked, transfer it to a bowl and pour the sweetened coconut milk over it. Stir to combine and let sit for 20–30 minutes to absorb the liquid.
  5. In another small saucepan, heat the remaining 1/2 cup of coconut milk until slightly thickened (optional for drizzling).
  6. To serve, place a portion of sticky rice on a plate, top with mango slices, and drizzle with the thickened coconut sauce. Garnish with toasted sesame seeds or mung beans if desired.

Notes

  • Use Thai glutinous rice for authentic texture and flavor.
  • Do not skip the soaking step; it’s essential for proper rice texture.
  • The coconut sauce can be thickened with a small amount of cornstarch slurry if desired.

Nutrition

Find it online: https://tastyera.com/mango-sticky-rice/