Thai cuisine · Desserts & Sweets

Mango Sticky Rice

Sweet sticky rice with coconut cream and ripe mango – Thailand's dessert icon.

Ingredients · for 4 servings

• 250 g sticky rice (Thai sticky rice)
• 400 ml coconut milk
• 80 g sugar
• 1/2 tsp salt
• 2 ripe mangoes
• 1 tsp cornstarch
• 1 tbsp toasted sesame seeds or mung beans

Instructions

1. Soak the sticky rice in cold water for at least 4 hours (overnight is better).
2. Steam the drained rice (in a cloth in a steamer) for 25 min until it's glossy and sticky – don't boil it in water.
3. Warm 300 ml of the coconut milk with the sugar and salt (don't boil), pour over the hot rice and let it stand, covered, for 20 min.
4. Simmer the remaining coconut milk with the cornstarch into a thickened, lightly salted coconut cream.
5. Peel the mangoes and cut into slices.
6. Plate the rice with the mango, pour over the coconut cream and sprinkle with sesame – best served warm.