MANGO STICKY RICE

Thai Mango Sticky Rice

Mango Sticky Rice is one of Thailand’s most famous traditional desserts, made with glutinous sticky rice, ripe sweet mangoes, and creamy coconut milk. Although it originated in Thailand, this delicious dessert is enjoyed throughout Southeast Asia, including Laos, Cambodia, Vietnam, India, and Bangladesh. The combination of sweet coconut rice, juicy mangoes, salted coconut sauce, and crunchy mung beans makes this an irresistible treat.

Ingredients for the Coconut Sticky Rice

• 1 cup glutinous white rice
• ⅔ cup coconut milk
• ½ tsp salt
• ½ cup sugar

Ingredients for the Salted Coconut Sauce

• ½ cup coconut milk
• ¼ tsp salt
• 1 tsp rice flour
• 1 tbsp water

For the Garnish

• 2 tbsp split moong dal
• 2 ripe mangoes

Instructions for the Coconut Sticky Rice

1. Wash the glutinous rice thoroughly in cold water at least 5–6 times until the water runs clear.
2. Soak the rice for 4–5 hours or overnight.
3. Drain the soaked rice and steam it for 20–25 minutes.
4. Meanwhile, combine the coconut milk, sugar, and salt in a saucepan.
5. Cook over medium-high heat, stirring continuously until the sugar completely dissolves. Keep the mixture warm.
6. As soon as the rice is cooked, pour the warm coconut syrup over the hot rice.
7. Mix well, cover, and let it rest for 20 minutes.
8. After 20 minutes, stir the rice again, cover, and allow it to rest for another 20 minutes so the rice fully absorbs the coconut mixture.

Instructions for the Salted Coconut Sauce

1. Dissolve the rice flour in the water, ensuring there are no lumps.
2. Combine the rice flour slurry with the coconut milk and salt in a small saucepan.
3. Cook over medium heat until the mixture comes to a gentle boil and thickens slightly.
4. Allow the sauce to cool before serving.

Instructions for the Crispy Mung Beans

1. Rinse the split moong dal thoroughly.
2. Cook over medium heat with water until just cooked.
3. Drain all the water.
4. Toast the cooked moong dal in a lightly greased pan over medium heat, stirring frequently until the beans become dry, crisp, and lightly golden.
5. Transfer to a plate and allow them to cool completely.

Assembly

1. Arrange the coconut sticky rice alongside freshly sliced ripe mangoes.
2. Spoon the salted coconut sauce generously over the sticky rice.
3. Sprinkle the crispy toasted mung beans on top.
4. Serve immediately and enjoy.