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Mango Sticky Rice

Mango Sticky Rice Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 cup glutinous (sweet) rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 2 to 3 ripe mangoes
  • Optional: 2 pandan leaves
  • Optional: toasted sesame seeds or mung beans for garnish

Method
 

  1. Rinse rice until water runs clear, then soak in water for at least 4 hours or overnight. Drain well.
  2. Spread drained rice in a cheesecloth-lined steamer over simmering water. Cover and steam for 20 to 25 minutes, flipping halfway through, until glossy and tender.
  3. Without shaking the can, spoon 1/4 cup of thick coconut cream from the top and set aside. Warm the remaining coconut milk, sugar, salt, and pandan leaves in a saucepan over medium heat until sugar dissolves; do not boil. Discard pandan leaves.
  4. Pour about two-thirds of the warm sauce over the hot steamed rice and fold gently. Cover and let rest for 10 minutes.
  5. Slice mangoes. Plate the rice, arrange mango, drizzle with reserved thick cream and remaining sauce. Garnish if desired and serve immediately.

Notes

The rice needs at least 4 hours of soaking, so plan ahead. Overnight is even better. Serve the rice warm or at room temperature; avoid refrigerating the assembled dish, as cold rice hardens.