Sweet coconut sticky rice with mango. Sweet coconut-infused sticky rice served with fresh ripe mango and coconut cream. Thailand's most beloved dessert that perfectly balances sweet, creamy, and fruity flavors.
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8 items
Rinse sticky rice in several changes of water until water runs clear. Soak rice in cold water for at least 4 hours or overnight. Drain well
If using bamboo steamer, line with cheesecloth or muslin. Spread soaked rice evenly. Steam over boiling water for 25-30 minutes until rice is translucent and tender. If using rice cooker, follow sticky rice setting
While rice steams, make coconut sauce - In pot, combine 300ml coconut milk, 80g sugar, salt, and pandan leaves if using. Heat gently, stirring until sugar dissolves. Don't boil. Remove from heat and keep warm
Transfer hot cooked rice to large bowl. Remove pandan leaves from coconut mixture and pour over hot rice. Mix gently to combine. Cover bowl with towel and let stand for 20-30 minutes to absorb
Make coconut topping - Mix remaining 100ml coconut milk with remaining 20g sugar and pinch of salt. Heat gently until sugar dissolves. Let cool
in dry pan for 2-3 minutes until golden and fragrant. Set aside
Peel mangoes and slice into thin slices or chunks
To serve - Mold rice into portions on plates. Arrange mango slices alongside. Drizzle coconut topping over rice. Sprinkle with and mung beans if using
