Golden Mango Sticky Rice with Coconut Drizzle (Print Version)

Tender coconut sticky rice served with ripe mango and a warm salted coconut drizzle.

# Ingredients:

For the sticky rice

01 - 1 cup (200 g) Thai glutinous rice

02 - Water, for rinsing and soaking

For the coconut syrup

03 - 1 cup (240 ml) full-fat coconut milk

04 - 1/3 cup (65 g) granulated sugar

05 - 1/2 teaspoon fine salt

For the coconut drizzle

06 - 1/2 cup (120 ml) full-fat coconut milk

07 - 1 tablespoon granulated sugar

08 - 1/8 teaspoon fine salt

09 - 1 teaspoon rice flour or cornstarch mixed with 1 tablespoon water

For serving

10 - 2 large ripe mangoes, peeled and sliced

11 - 1 tablespoon toasted sesame seeds

12 - Fresh mint leaves, optional

# Instructions:

01 - Rinse the glutinous rice several times until the water runs mostly clear. Cover with plenty of water and soak for at least 4 hours or overnight.

02 - Drain the rice well. Line a steamer with damp cheesecloth, add the rice, cover, and steam over simmering water for 25-30 minutes until tender, glossy, and chewy.

03 - Warm 1 cup coconut milk with 1/3 cup sugar and 1/2 teaspoon salt over low heat, stirring until dissolved. Do not boil.

04 - Transfer the hot rice to a bowl. Pour the warm coconut syrup over it and fold gently. Cover and rest for 25 minutes so the rice absorbs the syrup.

05 - Warm 1/2 cup coconut milk with 1 tablespoon sugar and 1/8 teaspoon salt. Whisk in the rice flour slurry and simmer for 1-2 minutes until lightly thickened.

06 - Spoon the warm sticky rice onto plates. Add sliced mango, drizzle with coconut sauce, and finish with toasted sesame seeds and mint if using.

# Notes:

01 - Soak the rice for at least 4 hours before cooking.

02 - Best served warm or at room temperature the day it is made.

03 - Use full-fat coconut milk for the richest flavor and texture.

Back