Description
Fresh mango meets creamy coconut sticky rice in this simple Thai dessert. A perfect ending to any meal.
Ingredients
Units
Scale
- 1/2 cups (118 ml) sticky, glutinous rice
- 1/2 cups (118 ml) thin coconut milk
- 1/2 cups (118 ml) thick coconut milk
- 2 tbsp coconut cream
- 3 tbsp sugar
- 1/2 tsp salt
- 1 sweet, ripe mango
- 2 tsp sesame seeds
Instructions
- Soak the rice for 30 minutes, then add the thin coconut milk (do not drain the soaking water).
- Simmer on low heat until the rice is cooked and soft, adding water if needed.
- Meanwhile, simmer the thick coconut milk with sugar and salt on very low heat until it bubbles.
- Add the coconut milk mixture to the cooked rice and mix well.
- Keep covered for 15-30 minutes until the rice absorbs the mixture.
- Check for sweetness and add more sugar if needed.
- Serve warm with chilled mango pieces, coconut cream (optional), and sesame seeds.
Notes
- For a richer flavor, toast the sticky rice lightly in a dry pan before soaking.
- If your mango isn’t very sweet, add a pinch more sugar to the coconut milk mixture.
- Store leftover sticky rice in the refrigerator for up to 2 days; reheat gently in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
- Cholesterol: 10