Description
A nostalgic Thai dessert featuring glutinous rice steamed to perfection and drizzled with a rich coconut sauce paired with ripe mango.
Ingredients
Scale
- 1 cup sticky rice (soaked overnight)
- 1 cup coconut milk
- 5/8 cup granulated sugar
- 1/4 teaspoon salt
- 3 pandan leaves (for authentic flavor)
- 3/4 cup coconut milk (for the sauce)
- 1/4 teaspoon salt (for the sauce)
- 1 tablespoon corn starch (for thickening)
- 2 ripe mangoes (choose the sweetest you can find)
- Toasted white sesame seeds (for garnish)
- Fried split mung beans (for garnish)
Instructions
- Cook the Sticky Rice: Start by bringing a pot of water to a hard boil. Place a steamer on top and line it with cheesecloth. Add the soaked sticky rice, cover with a lid, and steam for about 30 minutes. You know it’s ready when it looks translucent.
- Make the Coconut Syrup: While the rice cooks, prepare the aromatic coconut syrup. In a separate saucepan, whisk together 1 cup of coconut milk, 1/4 teaspoon of salt, and 5/8 cup of sugar. Toss in 3 pandan leaves and bring the mixture to a gentle boil, letting the sweet aroma fill your kitchen. Once combined, set it aside.
- Prepare the Coconut Sauce: For the drizzle, combine 3/4 cup of coconut milk and 1/4 teaspoon of salt in another pot. Bring to a gentle boil, then stir in 1 tablespoon of corn starch. This will thicken your sauce beautifully.
- Combine and Absorb: Once the sticky rice is perfectly steamed, transfer it to a mixing pot. Pour the coconut syrup over it, mixing gently with a spatula. Cover and let it sit for 20-30 minutes. The rice should absorb all the liquid and gain a lovely shine.
- Slice the Mangoes: Prepare your mangoes by slicing them lengthwise on both sides of the stones. Score a lattice into the flesh without cutting through the skin and gently push the skin to expose the cubes. Alternatively, peel and cut into bite-sized pieces.
- Serve: To serve, beautifully arrange the mango slices and sweet sticky rice on a plate. Drizzle with your thickened coconut sauce and garnish with toasted white sesame seeds or fried split mung beans for that extra crunch!
Notes
If you let the sticky rice absorb the syrup, it will become even more flavorful. Store any leftovers in an airtight container in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 14g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg