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Thai Mango Sticky Rice Recipe

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4 from 13 reviews

Thai Mango Sticky Rice is a classic Thai dessert featuring sweet, creamy coconut-infused sticky rice served alongside ripe, juicy mangoes and topped with a luscious coconut sauce. This recipe uses glutinous rice steamed to perfection and enriched with rich coconut milk and ube halaya for a unique twist, finished with optional toasted coconut for added texture. It's a refreshing, indulgent treat perfect for warm weather or any special occasion.

  • Total Time: 24 hours 40 minutes
  • Yield: 3 servings

Ingredients

Sticky Rice

  • 1 cup dry glutinous rice (soaked overnight for 8-24 hours)
  • 1 cup full fat coconut milk
  • 3-4 tbsp granulated sugar (adjust to taste)
  • 1/2 tsp sea salt
  • 3-4 tbsp ube halaya
  • 2-3 drops ube extract (optional)

Coconut Sauce

  • 1/2 cup full fat coconut milk
  • 2-3 tbsp granulated sugar (adjust to desired sweetness)
  • 1 tsp corn starch
  • 2 tsp room temperature water

Additional

  • 2 large ripe mangoes
  • Toasted coconut (for topping, optional)

Instructions

  1. Prepare the rice: Wash the glutinous rice 3-4 times until the water runs almost clear to remove excess starch. Soak the rice overnight or for at least 8-24 hours to ensure proper texture when steamed.
  2. Steam the rice: Drain the soaked rice and place it on a bamboo steamer lined with parchment paper. Steam for 20-25 minutes until the rice is cooked, slightly translucent, and chewy. Note: if soaked fewer hours, steam longer for full cooking.
  3. Make coconut ube rice mixture: In a large pan over medium-high heat, warm 1 cup coconut milk with sugar and salt. Bring to a boil, then lower heat to medium, stirring until sugar dissolves. Stir in ube halaya and optional ube extract until combined, some lumps are fine. Add steamed rice and cook while stirring until the rice absorbs the coconut milk and thickens, about 4 minutes. Turn off heat and let cool for 5 minutes.
  4. Prepare coconut sauce: In the same pan, heat 1/2 cup coconut milk with sugar over medium-high heat. Stir until boiling, then reduce to medium. Mix corn starch with water to create a slurry, then slowly add it to the boiling coconut milk while stirring continuously. Turn off heat when sauce thickens. Transfer to a small container for serving.
  5. Slice mangoes: Peel the mangoes and cut each into 4 halves or 'cheeks'. Slice each cheek into 1/4-inch thick strips.
  6. Assemble the dessert: Divide the coconut ube sticky rice and mango slices into 3 servings. Top with toasted coconut if desired. Drizzle generously with the prepared coconut sauce for a creamy finish.
  7. Storage tips: Leftovers can be refrigerated in an airtight container and consumed within 1-2 days as coconut cream spoils quickly.
  8. Reheating instructions: Sticky rice will harden in the fridge. To reheat, place rice in a microwave-safe container, sprinkle water over it, cover, and microwave for 30-45 seconds until soft and warm.

Notes

  • Soaking the glutinous rice overnight helps achieve the perfect chewy texture when steamed.
  • Adjust sugar quantities to your preferred level of sweetness.
  • Ube halaya adds a beautiful color and flavor twist but can be omitted for traditional mango sticky rice.
  • Use full fat coconut milk for richness and authentic flavor.
  • If you do not have a bamboo steamer, a metal steamer basket over boiling water works as an alternative.
  • Serve immediately for best taste and texture; refrigerated leftovers may need reheating.
  • Author: Chef
  • Prep Time: 24 hours 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://avascooking.com/thai-mango-sticky-rice-recipe/