📝 About This Recipe
Transport yourself to the vibrant night markets of Bangkok with this quintessential Thai street food classic. This dessert marries the chewy, floral elegance of long-grain glutinous rice with a rich, salty-sweet coconut cream and the buttery brightness of perfectly ripe Ataulfo mangoes. It is a masterclass in contrasting textures and balanced flavors, representing the soulful heart of Southeast Asian confectionery.
🥗 Ingredients
The Sticky Rice
- 2 cups Thai Long-Grain Glutinous Rice (also labeled as 'Sweet Rice' or 'Sticky Rice')
- 4 cups Water (for soaking the rice)
Coconut Soaking Syrup
- 1 cup Full-Fat Coconut Milk (canned, shaken well before measuring)
- 1/2 cup Granulated Sugar (adjust slightly based on sweetness preference)
- 1/2 teaspoon Salt (fine sea salt is best)
- 1 piece Pandan Leaf (tied into a knot for aromatic depth)
Salted Coconut Topping Sauce
- 1/2 cup Full-Fat Coconut Milk (reserved from the same can)
- 1/4 teaspoon Salt (to create the signature salty-sweet contrast)
- 1 teaspoon Rice Flour (dissolved in 1 teaspoon water as a slurry)
- 1 tablespoon Granulated Sugar
Fruit and Garnish
- 2-3 large Ripe Mangoes (preferably Honey/Ataulfo or Nam Dok Mai variety)
- 1 tablespoon Toasted Mung Beans (yellow split mung beans for crunch)
- 1 teaspoon Toasted Sesame Seeds (optional alternative garnish)
👨🍳 Instructions
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1
Rinse the glutinous rice in a large bowl under cold running water, swishing with your hands until the water runs clear (usually 4-5 rinses). This removes excess starch and prevents the rice from becoming 'mushy'.
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2
Submerge the rinsed rice in at least 4 cups of water and soak for a minimum of 4 hours, or ideally overnight (8-10 hours). This ensures the grains soften evenly to the core.
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3
Drain the soaked rice and wrap it in a clean muslin cloth or cheesecloth. Place it in a bamboo steamer basket or a steaming insert over a pot of boiling water (ensure the water does not touch the rice).
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4
Cover and steam the rice over medium-high heat for 20-25 minutes. Halfway through, flip the bundle of rice over so the top layers cook evenly. The rice is done when it looks translucent and feels tender but chewy.
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5
While the rice steams, prepare the soaking syrup. In a small saucepan, combine 1 cup coconut milk, 1/2 cup sugar, 1/2 tsp salt, and the knotted pandan leaf.
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6
Heat the syrup over medium-low heat, stirring constantly until the sugar is fully dissolved. Do not let it come to a hard boil, as the coconut oil may separate. Remove from heat and keep warm.
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7
Once the rice is cooked, immediately transfer it to a medium glass or ceramic bowl. Pour the warm coconut soaking syrup over the hot rice.
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8
Stir gently to combine, breaking up any large clumps. Cover the bowl tightly with a lid or plastic wrap and let it sit for 20-30 minutes. This allows the rice to absorb the liquid like a sponge, becoming glossy and rich.
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9
Prepare the salted topping sauce: In a clean saucepan, whisk 1/2 cup coconut milk, 1 tbsp sugar, and 1/4 tsp salt. Bring to a gentle simmer.
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10
Whisk in the rice flour slurry and cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool slightly.
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11
Prepare the mangoes: Slice the cheeks off the pit, peel the skin, and cut into 1/2-inch thick slices or decorative fans.
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12
To serve, place a generous mound of the coconut rice on a plate. Arrange the mango slices alongside it. Drizzle the salted topping sauce over the rice and sprinkle with toasted mung beans for the perfect crunch.
💡 Chef's Tips
Use only 'Glutinous' or 'Sweet' rice; regular Jasmine rice will not achieve the correct sticky texture. Do not skip the soaking step—it is the only way to ensure the rice cooks through without becoming a paste. Always use full-fat canned coconut milk (preferably a Thai brand like Aroy-D or Chaokoh) for the creamiest results. Check your mangoes for ripeness: they should be slightly soft to the touch and smell fragrant at the stem. If you can't find toasted mung beans, you can toast them yourself in a dry pan for 2-3 minutes until golden and fragrant.
🍽️ Serving Suggestions
Serve warm or at room temperature; never refrigerate the rice as it will turn hard and lose its texture. Pair with a chilled glass of Thai Iced Tea or a fresh Lemongrass infusion. Add a scoop of coconut sorbet on the side for an extra-indulgent dessert experience. A light sprinkle of toasted sesame seeds adds a lovely nutty finish if mung beans aren't available. Serve on a banana leaf for an authentic, beautiful street-food presentation.