Mango Sticky Rice
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
222 kcal
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Cuisine
Thai, International
Mango Sticky Rice
Description
This Mango Sticky Rice recipe relies on soaking glutinous rice overnight, then steaming it on banana leaves with pandan for added aroma. The sticky rice becomes translucent and tender after steaming. Fresh mangoes are peeled and cubed to provide a fresh, juicy contrast to the creamy rice.
The coconut milk is heated gently with sugar and salt to create a sweetened sauce that is mixed into the warm sticky rice, turning it into a thick, porridge-like consistency as the rice absorbs the flavors. A portion of this coconut sauce is reserved to drizzle over the served dish, adding moisture and a creamy topping.
This dessert is served at room temperature with chilled mango cubes alongside. Toasted sesame seeds can be sprinkled on top for extra texture and flavor. The pandan leaves contribute a subtle fragrance during steaming which can be omitted if unavailable. Using banana leaf for steaming is traditional but can be replaced by muslin or cheese cloth.
Ingredients
- 1 cup glutinous rice sticky rice
- 2-3 pandan leaves screwpine leaves, cut into 2-inch (5cm) length
- 2-3 Mango peeled and cut into small cubes, fresh ripe
- 1 cup coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon sesame seeds optional, toasted
- banana leaf for steaming, optional
Instructions
- Soak the glutinous rice for at least 8 hours or overnight.
- Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.
- While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
- In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.
- When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.
- Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.
Notes
- Soak glutinous rice overnight for best texture when steamed.
- Pandan leaves add fragrance during steaming but can be omitted if unavailable.
- You can steam the sticky rice using a muslin or cheese cloth if you don’t have banana leaves.
- Serve with reserved coconut milk poured over the rice and chilled fresh mango cubes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 222kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 11g | 55% |
| Sodium | 299mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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