Description
Thai Mango Sticky Rice is a classic Thai dessert featuring sweet, chewy glutinous rice cooked in rich coconut milk, paired with ripe mango slices and drizzled with a luscious coconut sauce infused with ube flavor. This vibrant dish balances creamy, sweet, and fruity flavors, making it the perfect refreshing treat or special occasion dessert.
Ingredients
Scale
Rice
- 1 cup dry glutinous rice, soaked overnight
- 1 cup full fat coconut milk
- 3–4 tbsp granulated sugar
- 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, adjusted to desired sweetness
- 1 tsp corn starch
- 2 tsp room temperature water
Other
- 2 large ripe mangoes
- Toasted coconut for topping (optional)
Instructions
- Wash and Soak the Rice: Rinse the glutinous rice 3-4 times until the water is nearly clear to remove excess starch, then soak it overnight for 8-24 hours to ensure even cooking and tenderness.
- Steam the Rice: Drain the soaked rice and place it on a bamboo steamer lined with parchment paper. Steam the rice for 20-25 minutes until it becomes cooked, slightly translucent, and retains a chewy texture. If the rice was soaked less than 8 hours, increase steaming time accordingly.
- Prepare Coconut Rice: In a large pan over medium-high heat, warm 1 cup of full fat coconut milk. Add 3-4 tablespoons of sugar and 1/2 teaspoon sea salt. Bring the mixture to a boil, then reduce heat to medium, stirring until the sugar dissolves. Stir in 3-4 tablespoons of ube halaya and optionally 2-3 drops of ube extract. Add the steamed rice to the pan and cook down the rice, stirring, until it has absorbed the coconut milk and thickened, about 4 minutes. Turn off heat and let cool for 5 minutes.
- Make Coconut Sauce: In the same pan, heat 1/2 cup coconut milk with 2-3 tablespoons sugar over medium-high heat. Stir continuously until the mixture boils, then reduce to medium heat. Mix 1 teaspoon cornstarch with 2 teaspoons water to dissolve, then slowly pour into the coconut milk while stirring. Continue stirring until the sauce thickens. Turn off heat and transfer sauce to a container for serving.
- Prepare Mangoes: Peel the mangoes and slice each into 4 cheeks (large halves), then cut the cheeks into 1/4-inch thick strips for easy serving.
- Assemble the Dish: Divide the coconut sticky rice evenly onto 4 plates or serving dishes. Arrange mango slices beside or atop the rice, sprinkle toasted coconut if desired, and drizzle generously with the prepared coconut sauce.
- Storage and Reheating: Leftovers can be refrigerated for up to 2 days. Before serving chilled rice, sprinkle it with water in a microwave-safe container, cover, and heat for 30-45 seconds to restore softness using steam.
Notes
- Sugar amount can be adjusted based on desired sweetness.
- Ube extract is optional but adds a pronounced purple yam flavor and color to the coconut rice.
- Steaming time depends on how long rice was soaked; less soaking requires longer steaming.
- Use full fat coconut milk for rich flavor and creamy texture.
- Reheating with water is important to restore the sticky texture of chilled rice.
- Toasted coconut topping is optional but adds a nutty crunch.
- Prep Time: 10 minutes (plus 8-24 hours soaking time)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Keywords: Thai mango sticky rice, mango sticky rice recipe, Thai dessert, glutinous rice dessert, coconut mango dessert, ube sticky rice, steamed sticky rice
