📝 About This Recipe
Transport your senses to the vibrant streets of Bangkok with this quintessential Thai dessert, where pearls of glutinous rice are bathed in a velvety, salted coconut cream. The dish achieves a sublime balance between the floral sweetness of peak-season Nam Dok Mai mangoes and the rich, savory undertones of the coconut reduction. It is a masterclass in texture—chewy, creamy, and crunchy all at once—making it the ultimate refreshing finale to any Southeast Asian feast.
🥗 Ingredients
The Rice Base
- 1.5 cups Thai Sweet Rice (Glutinous Rice) (long-grain variety preferred)
- 3 cups Water (for soaking)
- 2 pieces Pandan Leaves (tied into a knot for aromatic steaming)
Coconut Soaking Syrup
- 1 cup Full-fat Coconut Milk (canned, high quality like Aroy-D brand)
- 1/2 cup Granulated Sugar (adjust slightly based on sweetness preference)
- 1/2 teaspoon Sea Salt (essential for balancing the sweetness)
Salty Coconut Topping Sauce
- 1/2 cup Full-fat Coconut Milk (reserved for the final drizzle)
- 1/4 teaspoon Salt (to create a savory contrast)
- 1 teaspoon Rice Flour (used as a thickener)
- 1 tablespoon Water (to dissolve the rice flour)
Fruit and Garnish
- 2-3 large Ripe Mangoes (Nam Dok Mai or Ataulfo varieties; chilled)
- 1 tablespoon Split Toasted Mung Beans (for essential crunch)
- 1 teaspoon Toasted Sesame Seeds (optional alternative garnish)
- 4 pieces Fresh Mint Sprigs (for a pop of color)
👨🍳 Instructions
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1
Rinse the glutinous rice under cold running water in a fine-mesh sieve, swirling with your fingers until the water runs clear. This removes excess surface starch and prevents the rice from becoming a gummy mass.
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2
Place the rinsed rice in a large bowl and cover with at least 2 inches of water. Allow it to soak for a minimum of 4 hours, or ideally overnight (8-12 hours). This is the secret to perfectly tender grains.
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3
Drain the soaked rice and wrap it loosely in a damp cheesecloth or a clean muslin cloth. Place the bundle in a bamboo steamer basket or a metal steamer insert.
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4
Tuck the knotted pandan leaves into the rice bundle. Steam over boiling water for 20-25 minutes. At the 15-minute mark, flip the rice bundle over to ensure even cooking. The rice is done when it is translucent and tender but still chewy.
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5
While the rice steams, prepare the soaking syrup. In a small saucepan over medium-low heat, combine 1 cup of coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Stir constantly until the sugar is fully dissolved, but do not let it boil.
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6
Once the rice is finished steaming, immediately transfer the hot rice into a medium-sized bowl. Remove the pandan leaves.
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7
Pour the warm coconut soaking syrup over the hot rice. Stir gently with a wooden spoon to combine. Cover the bowl tightly with a lid or plastic wrap and let it sit for 20-30 minutes. The rice will slowly absorb all the liquid and become glossy.
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8
Prepare the topping sauce: In the same small saucepan, whisk 1/2 cup coconut milk with 1/4 teaspoon salt. Mix the rice flour with 1 tablespoon water to create a slurry and add it to the pan.
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9
Heat the topping sauce over low heat, stirring continuously until it thickens slightly to a pourable gravy consistency. Remove from heat and let cool.
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10
Peel the mangoes and slice the flesh away from the pit into long, elegant spears or cubes. If using Nam Dok Mai mangoes, ensure they are very ripe for the best flavor.
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11
To serve, scoop a generous portion of the coconut-infused rice onto a plate. Arrange the fresh mango slices alongside the rice.
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12
Drizzle the thickened salty coconut sauce over the rice and sprinkle with toasted mung beans for that signature Thai crunch. Garnish with a sprig of mint and serve immediately while the rice is slightly warm and the mango is cool.
💡 Chef's Tips
Always use 'Glutinous' or 'Sweet' rice; regular jasmine rice will not achieve the correct sticky texture. Do not skip the soaking process, as it ensures the rice grains cook through without becoming mushy on the outside. If you cannot find pandan leaves, a drop of vanilla or pandan extract can be added to the coconut milk, though fresh is superior. Use high-quality canned coconut milk with a high fat content—avoid 'light' versions as they lack the necessary richness for the sauce. If the rice is too firm after the soaking period, it likely needs more steaming time; check for translucency in the grains.
🍽️ Serving Suggestions
Serve with a glass of iced Thai Tea (Cha Yen) to complement the creamy coconut notes. A small side of fried salty coconut chips can add an extra layer of texture. Pair with a scoop of coconut or lime sorbet for an ultra-refreshing summer dessert. Present on a banana leaf for an authentic, rustic tropical aesthetic. Serve alongside a pot of hot Jasmine tea to cleanse the palate between bites.