Description
A creamy, chewy, and sweet Thai dessert featuring steamed glutinous rice soaked in rich coconut milk, served with ripe mangoes and toasted sesame seeds.
Ingredients
Scale
- 2 cups glutinous rice (sticky rice)
- 1 can (400ml) full-fat coconut milk
- 1/2 cup palm sugar (or brown sugar)
- 1/2 teaspoon salt
- 2 tablespoons sesame seeds
- 2 large ripe Thai mangoes (or Ataulfo/Honey mangoes)
- Water for soaking and steaming
Instructions
- Rinse the glutinous rice under cold water until clear. Soak in a large bowl of cold water for at least 4 hours or overnight.
- Drain the soaked rice and place it in a steamer lined with cheesecloth or parchment paper.
- Steam the rice over boiling water for 20-25 minutes until tender but chewy.
- While the rice steams, combine coconut milk, sugar, and salt in a saucepan. Heat over medium-low heat until sugar dissolves, without boiling.
- Transfer hot rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice and gently fold to combine. Let sit for 10 minutes.
- Toast sesame seeds in a small dry pan over medium heat until golden and fragrant.
- Peel and slice the mangoes.
- Serve the sticky rice alongside mango slices, drizzle with reserved coconut sauce, and sprinkle with toasted sesame seeds.
Notes
Ensure you use glutinous rice, not jasmine rice, for the correct chewy texture. Soaking the rice is crucial for even cooking. Toast sesame seeds separately to avoid burning. Serve warm for best texture.
- Prep Time: 4 hours 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate with rice, m
- Calories: 450
- Sugar: 45
- Sodium: 150
- Fat: 18
- Saturated Fat: 14
- Carbohydrates: 70
- Fiber: 3
- Protein: 5
Keywords: Thai dessert, mango sticky rice, glutinous rice, coconut milk, vegan dessert, gluten-free, Asian cuisine, tropical dessert