Thai Sticky Rice with Mango
This dessert relies on the texture of properly steamed glutinous rice, which should be chewy and slightly firm. When combined with rich coconut cream, the rice absorbs the liquid, becoming glossy and sweet.
Commit to the soak
Do not rush the soaking process, or the rice will not cook evenly through the center. Ensure you use specifically labeled glutinous or sweet rice, not standard jasmine.
- Bamboo steamer or fine-mesh colander
- Wok or large pot
- Cheesecloth
- Heavy-bottomed saucepan
What goes in.
- 1.5 cupsThai glutinous rice
- 1 cupfull-fat coconut milk
- 1/2 cupgranulated sugar
- 1/2 tspsea salt
- 2ripe yellow mangoes, peeled and sliced
- 1 tbsptoasted mung beans (optional)
Achieving the chew
Steaming the rice over boiling water, rather than boiling it directly, keeps the grains intact and chewy. Line your steamer with cheesecloth to prevent the grains from falling through.
The method.
Soak the rice
Rinse the rice in cold water until it runs clear. Cover with two inches of water and leave at room temperature for at least 4 hours.
Steam the grains
Drain the rice and spread it inside a cheesecloth-lined steamer. Place over boiling water, cover, and steam for 20 minutes. Flip the rice cake over, cover, and steam for another 10 minutes until glossy and translucent.
Prepare the coconut sauce
In a saucepan over medium heat, combine the coconut milk, sugar, and salt. Stir just until the sugar dissolves. Do not let it boil vigorously or the fat will separate.
Combine
Transfer the hot rice to a bowl. Pour three-quarters of the coconut mixture over the rice. Cover and let it sit for 20 minutes so the liquid is fully absorbed.
Serve
Scoop the rice onto plates alongside mango slices. Pour the remaining coconut sauce over the rice and garnish with toasted mung beans.
Other turns to take.
Black Glutinous Rice
Use black sweet rice for a nuttier flavor and a deep violet color; note that it often requires a longer soaking time.
Sesame Garnish
Swap mung beans for toasted white sesame seeds for a sharper crunch.
When it doesn't go to plan.
Test the rice by eating a grain; it should have a firm, chewy resistance with no white powdery center.
If your coconut sauce feels too thin, whisk in a teaspoon of rice flour and cook for an extra minute to thicken.
Use mangoes that yield slightly to the touch; if they are too firm, the sugar content will be low.
The ones that keep coming up.
Can I use a rice cooker?
Most standard rice cookers will not provide the correct texture for glutinous rice, which is intended to be steamed, not submerged in water.
What if my rice is too hard?
Sprinkle a few tablespoons of hot water over the rice, cover, and let it rest for another 10 minutes to allow the steam to finish the job.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe