Learn how to make mango sticky rice, probably Thailand’s most popular dessert! Sugary coconut milk rice with sweet mango…
Have you heard of mango sticky rice before?
It is probably Thailand’s most popular dessert, I’m sure about it! The glutinous and velvety sweet rice is a great match for the fresh and juicy mango. Sticky rice is a popular Asian dessert staple for one very good reason: because it’s so delicious!
Have you traveled to Asian before?
Then you might have heard of this type of rice before.
People grow sticky rice mainly in Southeast, East Asia and the eastern parts of South Asia. Raw uncooked sticky rice has opaque grains and is very low in amylose. Sticky rice only becomes very sticky once it is cooked.
In Asian you can find sticky rice in numerous dessert dishes such as this mango sticky rice below. Often people will grind the cooked sticky rice into a sticky paste and make balls, dumplings and cakes with. These treats are often very flashy because of the added artificial food coloring.
I once bought a steamed sticky rice layer cake in Phuket, Thailand on a local market. It was wrapped in a banana leaf, bright green, terribly sweet and so delicious!
I buy my rice in the Asian supermarket around the corner. Look for the word ‘glutinous’ is normally mentioned on the label but it can also be sold under ‘ketan rice’.
Thai Mango Sticky Rice
Can’t you find glutinous rice around where you live?
Then I suggest you use risotto rice as a substitute.
This won’t be anywhere near as sticky as the traditional ketan sticky rice, no surprises here. But risotto rice tends to keep its shape after you boil it. And I like its texture also in a dessert. So basically it’s a sweet mango and rice type of pudding that you make.
Do you love desserts with an Asian twist?
Then also check out my kiwifruit and pandan cake!
- 6 oz glutinous rice (185 g)
- 1 cup coconut milk (240 ml)
- 3 tbsp palm sugar or caster sugar
- 1 ripe fresh mango
- Add the glutinous rice to a large saucepan and add water until the rice is submerged.
- Soak the rice for an hour or 2, preferably overnight. Refresh the water and rinse the rice a couple of times. The water should be clear in the end.
- Drain the water and add the coconut milk to the rice. Also add the caster sugar and a good pinch of salt.
- Bring the rice to a boil and then simmer it until tender. Check the rice regularly to avoid overcooking it. It will become firm and sticky.
- Once cooked, check the seasoning and add extra caster sugar or salt to taste if necessary. let the rice cool down until lukewarm or at room temperature. In the meantime peel and dice the mango. Scoop some of the sticky rice into bowls and garnish with the diced mango. Sprinkle with sesame seeds or yellow mung beans. Serve.