Mango sticky rice

    5 hours 40 min

    Make this favourite Thai dessert at home for a sweet ending to curry night. Thai sticky rice is cooked with coconut milk and served with ripe mango for an irresistible combination. If mangoes aren't in season, you can use tinned mangoes instead.

    4 people made this

    Serves: 6 

    • 400g glutinous rice
    • 250ml coconut milk
    • 100g granulated sugar
    • 1 pinch salt
    • 6 ripe yellow mangoes
    • 2 tablespoons sesame seeds, toasted

    Prep:10min  ›  Cook:30min  ›  Extra time:5hr soaking  ›  Ready in:5hr40min 

    1. Soak the rice for 5 to 8 hours.
    2. Drain the rice and place in a steamer basket. Fill the saucepan 1/3 full with water and bring to the boil. Place the steamer over the boiling water, making sure it doesn't touch the water. Cover and steam for 20 minutes; uncover, stir and steam for a further 5 minutes, or till tender.
    3. Put 3 tablespoons of the coconut milk into a small pan and cook until steaming. Remove from heat and set aside.
    4. In a bowl, mix the remaining coconut milk, sugar and salt until the sugar and salt are dissolved. Add the hot sticky rice and mix well. Let the rice stand, covered, for about 15 minutes.
    5. Meanwhile, remove stones and peel the mangoes. Cut mango flesh into strips and place on a platter.
    6. When the rice is finished resting, scoop the rice onto the platter next to the mango.
    7. Sprinkle the rice with the toasted sesame seeds and 3 tablespoons cooked coconut milk. Serve and enjoy!

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