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The Yu Family’s Sticky Sticky Rice With Mango

The Yu Family’s Sticky Sticky Rice With Mango

The Wildwood Family Cookbook

This is so delicious and goes well with the Yu Family’s Beef Brisket or Beef Chow Fun – or really anywhere you need to add some tasty rice. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!

The Yu Family's Sticky Sticky Rice With Mango

The Yu Family
Course Side Dish
Cuisine Chinese


  • 1 1/3 cups well-stirred canned unsweetened coconut milk
  • 1/3 cup plus 3 tablespoons sugar
  • 1/4 tsp salt
  • 1 tbsp sesame seeds, toasted lightly
  • 1 large or 2 small mango, peeled, pitted, and cut into thin slices (at least 24)


  • In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
  • Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
  • While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
  • Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
  • While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
  • To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
Keyword Solstice 2020

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