📝 About This Recipe
Transport your senses to the vibrant streets of Bangkok with this quintessential Thai dessert, where the floral sweetness of ripe Nam Dok Mai mangoes meets velvety, coconut-infused glutinous rice. This dish is a masterclass in texture and balance, contrasting the chew of the grain with a salty-sweet cream sauce and the crunch of toasted mung beans. It is a celebration of tropical simplicity, turning humble stone fruits and rice into a world-class culinary experience.
🥗 Ingredients
The Sticky Rice Base
- 2 cups Thai Long-Grain Glutinous Rice (often labeled as 'Sweet Rice' or 'Sticky Rice')
- 4 cups Water (for soaking only)
- 1 piece Pandan Leaf (tied into a knot for aromatic steaming)
Coconut Soaking Syrup
- 1 cup Full-fat Coconut Milk (high quality, preferably canned Thai brands)
- 1/2 cup Granulated White Sugar (adjust slightly based on desired sweetness)
- 3/4 teaspoon Fine Sea Salt (crucial for balancing the richness)
- 1 piece Pandan Leaf (bruised to release oils)
Salted Coconut Topping Sauce
- 1/2 cup Full-fat Coconut Milk (reserved for the final drizzle)
- 1/4 teaspoon Fine Sea Salt
- 1 teaspoon Rice Flour (used as a thickener)
- 1 tablespoon Water (to dissolve the rice flour)
Fruit and Garnish
- 2-3 large Ripe Yellow Mangoes (Nam Dok Mai or Ataulfo varieties are best)
- 1 tablespoon Yellow Split Mung Beans (peeled and toasted until crunchy)
- 1 teaspoon Toasted Sesame Seeds (optional alternative garnish)
- 4 sprigs Fresh Mint (for a pop of color)
👨🍳 Instructions
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1
Rinse the glutinous rice in a large bowl under cold running water 4-5 times, or until the water runs completely clear. This removes excess surface starch and ensures the grains stay distinct and chewy rather than 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, though overnight is preferred for the most even texture.
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3
Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth or a fine muslin cloth. Tuck a knotted pandan leaf into the center of the rice.
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4
Steam the rice over boiling water for 25-30 minutes. Halfway through, carefully flip the rice 'cake' over within the cloth to ensure the top and bottom cook evenly. The rice should be translucent and tender when finished.
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5
While the rice steams, prepare the soaking syrup. In a small saucepan over medium-low heat, combine 1 cup coconut milk, 1/2 cup sugar, 3/4 tsp salt, and a pandan leaf.
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6
Stir the syrup constantly until the sugar is fully dissolved. Do not let it come to a hard boil, as this can cause the coconut oil to separate. Keep warm.
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7
Immediately transfer the hot, freshly steamed rice into a heat-proof bowl. Pour the warm coconut soaking syrup over the rice. Fold gently with a spatula to combine.
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8
Cover the bowl tightly with a lid or plastic wrap. Let it rest for 20-30 minutes. The rice will absorb the coconut milk like a sponge, becoming glossy and rich.
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9
Prepare the salted topping sauce: Combine 1/2 cup coconut milk and 1/4 tsp salt in a clean saucepan. Whisk the rice flour and 1 tbsp water together to make a slurry, then add to the pan.
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10
Simmer the topping sauce over low heat for 2-3 minutes until it thickens enough to coat the back of a spoon. Set aside to cool slightly.
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11
Peel the mangoes and slice the flesh away from the flat central pit. Cut into beautiful uniform slices or large cubes.
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12
To serve, place a generous mound of the coconut rice on a plate. Arrange half a sliced mango alongside it. Drizzle the rice with the salted topping sauce and sprinkle with toasted mung beans.
💡 Chef's Tips
Always use 'Glutinous' or 'Sweet' rice; regular jasmine rice will not achieve the required sticky texture. Ensure the rice is piping hot when you add the coconut syrup so it absorbs correctly. If you can't find Thai yellow mangoes, look for 'Ataulfo' (Honey) mangoes which have a similar non-fibrous, buttery texture. To toast mung beans, soak them for 30 minutes, drain, and pan-fry in a dry skillet over medium heat until golden and crispy. Never refrigerate the finished sticky rice before serving, as it will harden and lose its luscious texture.
🍽️ Serving Suggestions
Serve with a chilled glass of Thai Iced Tea or a fragrant Jasmine Green Tea. A side of coconut sorbet can turn this into an even more indulgent sundae-style dessert. Pair with extra slices of fresh lime to squeeze over the mango for a zesty contrast. For a modern twist, serve alongside a small bowl of spicy fried peanuts for a salty-sweet-spicy finish. Enjoy immediately while the rice is slightly warm and the mango is cool.