About this recipe:This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
300g uncooked short-grain white rice
350ml coconut milk
200g caster sugar
1/2 teaspoon salt
125ml coconut milk
1 tablespoon caster sugar
1/4 teaspoon salt
1 tablespoon tapioca starch or cornflour
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds
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Method Prep:10min › Cook:20min › Extra time:1hr › Ready in:1hr30min
Combine the rice and water in a saucepan; bring to the boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 350ml coconut milk, 200g sugar and 1/2 teaspoon salt in a saucepan over medium heat; bring to the boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 125ml coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt and the tapioca starch in a saucepan; bring to the boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.