📝 About This Recipe
Transport your senses to the vibrant streets of Bangkok with this quintessential Thai dessert, where fragrant, salt-kissed coconut cream meets velvety sweet mango. This dish celebrates the perfect harmony of textures: chewy, translucent glutinous rice soaked in rich coconut milk, paired with the cooling freshness of peak-season fruit. Naturally gluten-free and vegan, it is a sophisticated yet comforting masterpiece that balances sweet, salty, and creamy notes in every bite.
🥗 Ingredients
The Sticky Rice
- 1.5 cups Thai Sweet Rice (Glutinous Rice) (long-grain variety preferred; do not substitute with jasmine or sushi rice)
- 2 cups Water (for soaking the rice)
- 1 piece Pandan leaf (tied into a knot for aromatic steaming)
Coconut Sweetening Syrup
- 1 cup Full-fat Coconut Milk (canned, high-quality Thai brand like Aroy-D or Chaokoh)
- 1/2 cup Palm Sugar (finely chopped; can substitute with granulated sugar if unavailable)
- 1/2 teaspoon Sea Salt (essential for balancing the sweetness)
Salty Coconut Topping Sauce
- 1/2 cup Full-fat Coconut Milk (reserved from a second can or the top thick layer)
- 1/4 teaspoon Salt
- 1 teaspoon Rice Flour (mixed with 1 teaspoon water to create a slurry)
Fruit and Garnish
- 2-3 large Ripe Ataulfo (Honey) Mangoes (peeled and sliced into uniform wedges)
- 1 tablespoon Toasted Mung Beans (peeled yellow variety; provides essential crunch)
- 1 teaspoon Toasted Sesame Seeds (optional alternative to mung beans)
- 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, swirling with your fingers until the water runs completely clear. This removes excess starch and prevents the rice from becoming gummy.
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2
Place the rinsed rice in a large bowl and cover with at least 2 inches of water. Soak for a minimum of 4 hours, or ideally overnight (8-12 hours), to ensure the grains soften evenly.
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3
Drain the soaked rice. Line a steamer basket with cheesecloth or a muslin cloth. Spread the rice evenly over the cloth and tuck the knotted pandan leaf into the center of the rice.
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4
Bring water to a boil in your steamer. Place the rice basket over the steam, cover tightly, and steam for 20-25 minutes. The rice should be translucent and tender but still hold its shape.
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5
While the rice steams, prepare the sweetening syrup. In a small saucepan over medium-low heat, combine 1 cup coconut milk, palm sugar, and 1/2 teaspoon salt.
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6
Whisk the syrup gently until the sugar is fully dissolved and the mixture is hot, but do not let it come to a boil. Remove from heat and keep warm.
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7
Once the rice is done, immediately transfer the hot rice into a medium glass bowl. Pour the warm coconut syrup over the rice. Use a spatula to gently fold and cut the liquid into the rice.
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8
Cover the bowl with a lid or plastic wrap and let it sit for 20-30 minutes. The rice will absorb all the coconut liquid and become glossy and rich.
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9
Prepare the salty topping sauce by heating 1/2 cup coconut milk and 1/4 teaspoon salt in a small pan. Whisk in the rice flour slurry and simmer for 1 minute until thickened to a coating consistency.
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10
While the rice finishes absorbing, peel your mangoes. Cut the flesh away from the pit in two large 'cheeks' and slice into beautiful, thin vertical wedges.
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11
To serve, place a generous scoop of the coconut sticky rice on a plate. Arrange half a sliced mango alongside it.
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12
Drizzle the thickened salty coconut sauce over the rice and mango. Sprinkle with toasted mung beans for that authentic Thai crunch and garnish with a mint leaf.
💡 Chef's Tips
Always use 'Glutinous' or 'Sweet' rice; standard long-grain rice will not achieve the required sticky texture. Do not skip the soaking process; without it, the center of the rice grains will remain hard and chalky. Use full-fat canned coconut milk for the richest flavor; light versions lack the necessary viscosity and mouthfeel. Ensure the coconut syrup is warm when adding it to the hot rice to facilitate maximum absorption. If your mangoes aren't perfectly sweet, a tiny squeeze of lime juice over the fruit can help brighten the flavors.
🍽️ Serving Suggestions
Serve warm or at room temperature; never refrigerate the rice before serving as it will harden. Pair with a glass of chilled Jasmine tea or a sparkling Thai lime soda to cleanse the palate. For a tropical twist, serve alongside a scoop of coconut or dairy-free vanilla bean ice cream. Add a side of fresh rambutan or mangosteen for a complete Thai fruit platter experience. Enjoy as a decadent breakfast or a light, refreshing end to a spicy Thai meal.