Go Back
Print Recipe

Thai Mango Sticky Rice ข้าวเหนียวมะม่วง

Definiely make this during mango season! The prep and the cooking time is mostly waiting time. Not a lot of work, but a lot of deliciousness.
Prep Time4 hours
Cook Time1 hour 30 minutes
Course: Dessert
Cuisine: Thai
Servings: 4 servings

Equipment

  • Bamboo Steamer (or any steamer)
  • Muslin cloth
  • Saucepan

Ingredients

Sweet Coconut Rice

  • 1 cup sweet rice (glutinous white rice) Thai sweet rice is preferable, but Korean sweet rice will work as well
  • 2/3 cup coconut milk Arroy-D in tetra pack is the best
  • 1/2 tsp salt
  • 1/2 cup sugar

Coconut Sauce

  • 1/2 cup coconut milk Arroy-D in tetra pack is the best
  • 1/4 tsp salt
  • 1 tsp rice flour red package
  • 1 tbsp water

Others

  • 1 large mango
  • 1 tbsp shelled mung bean (optional)

Instructions

  • Wash 1 cup sweet rice until water runs clear. Soak for 4 hours, or overnight.
  • Drain the rice really well. Steam in the bamboo steamer on the muslin for 30mins.
  • While the rice is steaming (about 10 mintes before the rice is done), in a small saucepan, combine 2/3 cups coconut milk, 1/2 cup sugar, and 2/3 tsp salt.
  • Bring the coconut milk to a simmer, once the sugar is all dissolved, turn off heat and cover.
  • Once the rice is done, put it in a medium sized bowl, and pour in the coconut milk and mix well.
  • Make sure there are no lumps and clumps of rice. Cover and set aside for 20 minutes.
  • Meanwhile, wash and boil the shelled mung bean. Once it comes to a boil, turn off heat, cover and set aside. (This is totally optional, the mung bean adds a crunchy factor to the dish)
  • Mix the coconut rice again. Cover and set aside for 20 minutes.
  • Drain the mung bean, use a paper towel to pat it all dry.
  • Toast the mung bean in a dry pan, until it starts popping and become crunchy. Set aside.
  • In the small saucepan, combine 1 tsp rice flour and 1 tbsp water to make a slurry. Add 1/2 cup coconut milk, 1/2 tsp salt, and bring to a boil. Once it boils and thickens. Set the pan in cold water to cool.
  • Assemble by plating some cut mangos, and the rice to the side. Spoon some coconut sauce on top of the rice and spinkle the mungbean on top of the sauce.