Mango Sticky Rice Pudding (Print View)
Coconut-infused sticky rice pairs with juicy mango and creamy sauce for a satisfying Thai dessert.
# Components:
→ Sticky Rice
01 - 1 cup glutinous (sticky) rice
02 - Water for soaking and steaming
→ Coconut Sauce
03 - 1 1/4 cups unsweetened full-fat coconut milk
04 - 1/3 cup granulated sugar
05 - 1/4 teaspoon fine sea salt
→ Topping
06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or mung beans (optional)
# Preparation Steps:
01 - Rinse glutinous rice thoroughly under cold running water until water runs clear. Soak the rice in ample water for a minimum of 4 hours or overnight.
02 - Drain soaked rice and transfer to a cheesecloth-lined steamer basket. Steam above simmering water for 25 to 30 minutes, until grains are tender and translucent.
03 - Warm coconut milk, granulated sugar, and fine sea salt gently in a saucepan over low heat, stirring until sugar dissolves fully. Avoid boiling.
04 - Pour 1/3 cup of prepared coconut sauce into a separate bowl for serving.
05 - Transfer steamed rice to a mixing bowl while hot. Drizzle remaining coconut sauce over rice and gently fold to combine. Allow to stand 10 to 15 minutes for absorption.
06 - Portion coconut-infused sticky rice onto plates. Arrange mango slices over or beside the rice. Drizzle with reserved coconut sauce and garnish with toasted sesame seeds or mung beans if preferred.
# Expert Advice:
01 -
- Perfect for warm evenings and holiday dinners
- Uses pantry rice and coconut milk with fresh fruit
- Gluten-free and vegetarian so everyone can enjoy
- Quicker than most desserts and simple to make ahead
02 -
- High in antioxidants thanks to mango
- Low in common allergens and safe for most diets
- Makes beautiful presentations for events or everyday treats
03 -
- Never let coconut sauce boil gentle heat preserves flavor
- Cheesecloth in the steamer prevents waterlogging for perfect rice
- Always taste mango before slicing it must be fragrant and sweet or the dessert will fall flat