Mango on Coconut Sticky Rice
User Reviews
5.0
3 reviews
Excellent
Mango on Coconut Sticky Rice
Report
When tender sticky rice meets ripe juicy mangos, it's a crowd pleasing dessert that's impossible to resist. It's even dairy-free! Make this Mango on Coconut Sticky Rice easily with only 7 ingredients. And the best part about this Mango Sticky Rice recipe? No steamer required!
Share:
Ingredients
Sticky Rice
- 1 cup glutinous rice*
- ⅔ cup coconut milk
- 4 tablespoons sugar
- 1 teaspoon salt
Salted Coconut Sauce
- ⅔ cup coconut milk
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon cornstarch
Toppings
- 4 ripe mangos cut into bite-size pieces
- toasted sesame seeds optional for garnish
Add to Shopping List
Instructions
Soak
- Rinse the glutinous rice multiple times until the water runs clear. Transfer it into a large bowl.
- Pour enough water into the bowl of rice so there’s about 2 inches of water above the rice. Cover and let it soak overnight (8 hours).
Steam Rice & Make Sticky Rice Sauce
In a Steamer:
- Drain the rice then transfer to a steamer and steam for 25 - 30 minutes, or until rice is tender and there are no longer any hard bits in the center. Don't be tempted to peek while it's cooking.
If You Don’t Have a Steamer:
- You can either use the pan method or metal sieve method. We're walk through the pan method, but you can scroll to the blog post above for details on the metal sieve method, along with step-by-step photos for both options! In a wire rack or a ring of aluminum foil at the bottom of a large skillet or wok. Place a heat-proof plate on top, then add the rice in an even layer for even cooking. Note: If you don’t have these kitchen tools, see the alternative method using a pot & metal sieve in the process photos in blog post above.
- Pour enough water into the pan until it reaches just below the plate. Be careful not to spill any water onto the plate of rice. Cover the pan with a lid and cook on medium heat for 25 - 30 minutes. Don't be tempted to peek while it's cooking!
Make Sticky Rice Sauce:
- While the rice is cooking, make the sauce. Mix together the coconut milk, salt, and sugar for the sticky rice.
- Once the rice is done (should be tender without any hard bits), turn off the heat, transfer to a large bowl, then immediately pour the coconut sauce over the rice. Combine well then cover and let it sit for 45 minutes. Again, don't be tempted to peek.
Make Salted Coconut Sauce
- In a small pot, combine the salted coconut sauce ingredients.
- Heat on medium-low and cook for a couple of minutes until it begins to thicken, but don’t bring to a boil. It should be thick enough that you can create a line on the back of a spoon. Turn off heat, cover, and set aside.
- Once the rice is sticky and has absorbed the seasoned coconut milk, pour the salted coconut sauce on top of the rice, top with sesame seeds and serve with sliced mango on the side. Enjoy!
Notes
- Preventing Gummy Rice:
- Ideal Soaking Time:
- Knowing When It's Done:
- Adjusting Sweetness:
- Glutinous Rice: You can find glutinous rice as Asian grocery stores and is also labeled as "sticky rice" or "sweet rice". Any of these will work well!
- Mangos: Manila or Ataulfo mangos are my fave because it's sweeter than green mangos & easy to find at Asian markets. You'll know they're ripe when the peel is deep yellow & has a little give when you gently press into them.
- Coconut Milk: I use full-fat. You can use coconut cream too, but skip the cornstarch in the salted coconut sauce initially. Only add it in if the salted coconut sauce is still too thin for your preference.
- Cornstarch: This helps thicken the salted coconut sauce. Rice flour is traditionally used & easily found at Asian markets. Either option works!
Key Tips:
Preventing Gummy Rice: Wash the rice thoroughly before cooking. This removes excess starch and prevents gummy rice. Aim for 3-5 washes until the water runs clear. Ideal Soaking Time: Ideally soak the rice overnight (~8 hours). This allows the rice time to absorb water for more even cooking, otherwise, you might end up with rice that's uncooked inside and mushy outside. Knowing When It's Done: The rice should be tender with a nice chew in the center - no hard bits. If it's still tough, cover & steam a little longer. Add more water if needed. Adjusting Sweetness: If you're hesitant the sauces may be too sweet, you can start with less & adjust accordingly.
- Preventing Gummy Rice: Wash the rice thoroughly before cooking. This removes excess starch and prevents gummy rice. Aim for 3-5 washes until the water runs clear.
- Ideal Soaking Time: Ideally soak the rice overnight (~8 hours). This allows the rice time to absorb water for more even cooking, otherwise, you might end up with rice that's uncooked inside and mushy outside.
- Knowing When It's Done: The rice should be tender with a nice chew in the center - no hard bits. If it's still tough, cover & steam a little longer. Add more water if needed.
- Adjusting Sweetness: If you're hesitant the sauces may be too sweet, you can start with less & adjust accordingly.
Nutrition Information
Show Details
Serving
100g
Calories
259kcal
(13%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
374mg
(16%)
Potassium
284mg
(8%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
1120IU
(22%)
Vitamin C
38mg
(42%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 259kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 374mg | 16% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 38mg | 42% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
