📝 About This Recipe
Transport your senses to the vibrant streets of Bangkok with this quintessential Thai dessert, where salty-sweet coconut cream meets perfectly steamed glutinous rice. This dairy-free masterpiece features the contrast between the warm, velvety rice and the cool, floral sweetness of ripe Nam Dok Mai or Ataulfo mangoes. It is a harmonious balance of textures and flavors that represents the soul of Southeast Asian hospitality.
🥗 Ingredients
The Sticky Rice
- 1.5 cups Thai Long-Grain Glutinous Rice (also labeled as 'Sweet Rice' or 'Sticky Rice')
- 2 cups Water (for soaking)
- 1 piece Pandan Leaf (tied into a knot for aromatic steaming)
Coconut Sweetening Syrup
- 1 cup Full-fat Coconut Milk (canned, shaken well before opening)
- 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 tablespoon Sugar
- 1/4 teaspoon Sea Salt (should have a distinct savory note)
- 1 teaspoon Rice Flour or Cornstarch (dissolved in 1 tsp water to make a slurry)
Fruit and Garnish
- 2-3 large Ripe Mangoes (preferably Nam Dok Mai or Honey/Ataulfo variety)
- 1 tablespoon Toasted Mung Beans (yellow hulled split mung beans for crunch)
- 4 sprigs Fresh Mint Leaves (for a pop of color)
- 1 teaspoon Toasted Sesame Seeds (optional alternative to mung beans)
👨🍳 Instructions
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1
Rinse the glutinous rice in a bowl under cold running water 3-4 times, or until the water runs clear. This removes excess starch and ensures the grains stay distinct and not mushy.
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2
Submerge the rinsed rice in at least 2 inches of water and soak for a minimum of 4 hours, or ideally overnight (8-10 hours). This is crucial for the rice to soften properly during steaming.
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3
Drain the rice and transfer it to a steamer basket lined with cheesecloth or a fine muslin cloth. Place the knotted pandan leaf on top of the rice for aroma.
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4
Steam the rice over boiling water for 20-25 minutes. At the halfway mark, carefully flip the rice 'cake' over in the cloth to ensure even cooking. The rice is ready when the grains are translucent and tender to the bite.
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5
While the rice steams, prepare the sweetening syrup. In a small saucepan, combine 1 cup coconut milk, 1/2 cup sugar, and 1/2 tsp salt over medium-low heat.
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6
Whisk the syrup constantly until the sugar is fully dissolved. Do not let it come to a rolling boil; you only want to warm it through. Remove from heat and keep warm.
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7
Once the rice is finished steaming, immediately transfer it to a heat-proof bowl. Pour the warm coconut sweetening syrup over the hot rice.
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8
Gently fold the syrup into the rice using a spatula. It will look very liquidy at first, but don't worry. Cover the bowl tightly with a lid or plastic wrap and let it sit for 20-30 minutes. The rice will absorb all the coconut goodness.
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9
Prepare the salty topping sauce: In the same saucepan (cleaned), 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 minute until the sauce 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 pit into long, elegant wedges or cubes.
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12
To serve, scoop a generous portion of the coconut-infused rice onto a plate. Arrange the fresh mango slices alongside. Drizzle the thickened salty sauce over the rice and sprinkle with toasted mung beans for that signature crunch.
💡 Chef's Tips
Use only Thai Glutinous Rice; regular jasmine or short-grain sushi rice will not achieve the correct chewy texture. Ensure your mangoes are fully ripe—they should feel heavy for their size and have a sweet, fragrant aroma at the stem. Never boil the coconut milk aggressively, as it can separate and lose its creamy emulsion. If you can't find mung beans, toasted sesame seeds provide a similar nutty contrast. Always mix the syrup into the rice while the rice is still piping hot to ensure maximum absorption.
🍽️ Serving Suggestions
Serve with a chilled glass of Thai Lime Iced Tea to cut through the richness of the coconut. A small side of fresh pomelo or dragon fruit adds a refreshing acidic contrast. For a modern twist, serve with a scoop of dairy-free coconut lime sorbet. Pair with a light Jasmine green tea to cleanse the palate between bites. Best enjoyed at room temperature, never straight from the refrigerator as the rice will harden.