📝 About This Recipe
Transport your kitchen to the vibrant streets of Thailand with this sweet, creamy, and comforting grain bowl that kids absolutely adore. This classic dessert-style meal features chewy glutinous rice infused with rich coconut milk and topped with slices of honey-sweet, ripe mango. It is a perfect balance of textures and natural sweetness, making it a wholesome treat or a fun, adventurous lunch for little ones.
🥗 Ingredients
The Sticky Rice Base
- 2 cups Thai Sweet Rice (Glutinous Rice) (long-grain variety preferred)
- 2 cups Water (for soaking)
- 1/4 teaspoon Salt (to balance sweetness)
Sweet Coconut Sauce
- 1.5 cups Full-fat Coconut Milk (canned, shaken well)
- 1/2 cup Coconut Sugar or White Sugar (adjust to desired sweetness)
- 1/2 teaspoon Salt (essential for the authentic flavor)
- 1 piece Pandan Leaf (tied in a knot for aroma (optional))
Salty Coconut Topping (The Drizzle)
- 1/2 cup Full-fat Coconut Milk (reserved from the same can)
- 1/4 teaspoon Salt
- 1 teaspoon Rice Flour or Cornstarch (for thickening)
Fresh Elements & Garnish
- 2-3 large Ripe Ataulfo (Honey) Mangoes (peeled and sliced)
- 1 tablespoon Toasted Mung Beans (for crunch)
- 1 teaspoon Toasted Sesame Seeds (optional garnish)
- 4 sprigs Fresh Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
Rinse the glutinous rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming a gummy mess.
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2
Place the rinsed rice in a large bowl and cover with at least 2 inches of water. Let it soak for at least 4 hours, or ideally overnight, to ensure the grains soften properly.
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3
Drain the soaked rice and prepare your steamer. Line a steamer basket with cheesecloth or a thin kitchen towel to prevent the grains from falling through.
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4
Spread the rice evenly in the steamer basket. Poke a few holes in the rice layer with your finger to allow steam to circulate. Cover and steam over boiling water for 25-30 minutes until the rice is translucent and tender.
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5
While the rice steams, prepare the sweet sauce. In a small saucepan, combine 1.5 cups coconut milk, sugar, salt, and the knotted pandan leaf.
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6
Heat the sauce over medium-low heat, stirring constantly until the sugar is fully dissolved. Do not let it come to a hard boil, as the coconut milk may separate.
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7
Once the rice is finished steaming, immediately transfer it to a medium glass bowl while it is still piping hot.
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8
Pour the warm sweet coconut sauce over the hot rice. Stir gently with a wooden spoon to combine. Cover the bowl with a lid or plate and let it sit for 20-30 minutes. The rice will absorb all that delicious coconut nectar.
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9
Make the salty drizzle by mixing 1/2 cup coconut milk, salt, and rice flour in a clean saucepan. Whisk over low heat until it thickens slightly into a syrupy consistency.
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10
Prepare the mangoes by slicing the 'cheeks' off the pit, peeling back the skin, and cutting the flesh into beautiful uniform slices or fun bite-sized cubes for kids.
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11
To assemble, scoop a generous portion of the soaked sticky rice into a small bowl or onto a plate.
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12
Arrange the fresh mango slices alongside the rice. Drizzle the thickened salty coconut sauce over the rice and mango.
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13
Sprinkle with toasted mung beans or sesame seeds for a delightful crunch and garnish with a sprig of mint.
💡 Chef's Tips
Always use 'Glutinous' or 'Sweet' rice; regular jasmine rice will not achieve the correct sticky texture. Ensure your mangoes are very ripe—they should feel slightly soft to the touch and smell fragrant at the stem. If the rice seems too dry after soaking the sauce, add an extra tablespoon of warm coconut milk. To make it extra kid-friendly, use a cookie cutter to mold the sticky rice into fun shapes like stars or hearts. Store leftovers separately; the rice will harden in the fridge, so reheat it gently with a splash of water to soften.
🍽️ Serving Suggestions
Serve with a chilled glass of caffeine-free Thai iced tea made with rooibos. Pair with a side of sliced cucumbers to provide a refreshing, crunchy contrast. Add a scoop of coconut milk ice cream on top for an extra special 'dessert-for-dinner' treat. Offer a small bowl of extra toasted mung beans so kids can enjoy the 'crackle' sound as they eat. Serve alongside fresh dragon fruit or lychees for a colorful tropical fruit platter.