Description
Creamy Thai Mango Sweet Sticky Rice is a classic Thai dessert featuring perfectly steamed sweet sticky rice soaked in rich coconut milk sauce, accompanied by ripe Ataulfo mango slices. This luscious and fragrant dish combines sweet, creamy, and fruity flavors, making it a delightful treat for any occasion.
Ingredients
Scale
Rice & Soaking
- 1 cup Thai sweet sticky rice
- 1/4 teaspoon fine table salt
Coconut Sauce
- 1 can full fat coconut milk (about 13.5 oz)
- 1/3 cup granulated sugar
- 2 tablespoons rice flour
Fruit & Garnish
- 2 pieces ripe Ataulfo mangoes
- Toasted sesame seeds (optional, for garnish)
Instructions
- Soak the rice: Rinse the Thai sweet sticky rice under cold water until the water runs clear. Soak the rice in cold water for 8-10 hours or overnight to soften and prepare it for steaming.
- Steam the rice: Drain the soaked rice thoroughly. Place the rice in a steamer basket or strainer positioned over boiling water. Steam the rice for about 20 minutes, flipping it halfway through to ensure even cooking, until the grains are tender and sticky.
- Prepare coconut mixture: In a saucepan, combine the full-fat coconut milk, granulated sugar, and fine table salt. Heat the mixture over medium heat, stirring occasionally until it reaches a light boil (about 3 minutes). Remove from heat and set aside about 1/3 of this mixture for thickening later.
- Soak cooked rice in coconut milk: Transfer the steamed sticky rice into a baking dish. Pour the remaining hot coconut milk mixture over the rice, cover the dish tightly, and let it absorb the coconut milk for 30 minutes at room temperature, allowing the rice to soak and become creamy.
- Thicken the coconut sauce: Whisk the rice flour into the reserved coconut milk mixture to remove any lumps. Return this mixture to the saucepan and simmer gently, stirring frequently, until it thickens into a creamy sauce. Remove from heat and let it cool slightly before serving.
- Serve with mangoes: Peel and slice the ripe Ataulfo mangoes. Plate the sticky coconut-infused rice alongside the mango slices. Drizzle the thickened coconut sauce over the rice for extra creaminess.
- Garnish and enjoy: Optionally sprinkle toasted sesame seeds on top for added texture and a nutty flavor. Serve immediately and enjoy this traditional Thai dessert.
Notes
- Use authentic Thai sweet sticky rice for the best texture and flavor; other rice varieties will not yield the same results.
- Full-fat coconut milk is important to achieve the rich and creamy consistency; avoid using light coconut milk.
- If palm sugar is available, substitute it for granulated sugar for more authentic flavor.
- Soaking the rice overnight is essential for soft, perfectly cooked sticky rice.
- This dish is best served fresh, but leftovers can be refrigerated and gently reheated.
