Description
Mango sticky rice is a common street-food dessert made with steamed glutinous rice, coconut milk and slices of ripe mangoes served on top. It's full of flavor, refreshing and satisfying to your sweet tooth. This recipe using a Rice Cooker method which only takes 30 minutes to make.
Ingredients
Units
Scale
- 250 g glutinous or sweet rice
- 350-400 ml water
- 1-2 ripe mangoes
- 200 ml full-fat coconut milk
- 1 tbsp sugar
- salt
- 1.5 tsp corn starch (mix with water to make a corn starch slurry)
- roasted coconut flakes
- roasted sesame seeds
Instructions
- Soak the glutinous rice for at least 4 hours or overnight, drain the water then cook the rice in a rice cooker with a 1:1 ratio of water to rice.
- Peel the mango and slice it into bitesized pieces.
- On a pot, heat up the coconut milk, add salt and sugar and mix well.
- Remove the pot from heat, pour half of the coconut liquid into the cooked rice, mix well to combine and let it sit.
- Bring the remaining half of the coconut liquid to boiled, add the corn starch slurry (use a 1:1 or 1:2 ratio of cornstarch to cold water) and simmer on low heat until thickened. This will be the coconut sauce.
- Assemble the Mango Sticky Rice, pour the coconut sauce on top and garnish with some optional toasted coconut flakes and sesame seeds. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: thailand