This iconic Thai dessert combines creamy, sweet sticky rice with fresh ripe mango slices in a perfectly balanced harmony of flavors and textures. The glutinous rice is infused with coconut milk and a hint of salt, creating an irresistibly silky accompaniment to the bright, tropical fruit. A must-try dessert that tastes like summer in every spoonful.
⏱️50 min
📊Easy
👥4 servings
🍽️Dessert
vegetarianquicklight
Ingredients
300 gsweet sticky rice (glutinous rice)
400 mlcoconut milk
100 gpalm sugar
0.5 teaspoonsalt
3 piecesripe mango
400 mlwater
2 tablespoonsesame seeds (white)
Instructions
1RINSE THE STICKY RICE: Place the glutinous rice in a fine-mesh strainer and rinse it thoroughly under cold running water for about 2-3 minutes, stirring gently with your fingers until the water runs clear. This removes excess starch and prevents the rice from becoming too gummy. The rinsing step is crucial for achieving the perfect creamy yet individually defined grain texture.
2COOK THE STICKY RICE: In a medium saucepan or rice cooker, combine the rinsed sticky rice with 400 ml of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 15-18 minutes until all the water is absorbed and the rice is tender and translucent. You'll know it's ready when you see steam holes on the surface and the rice has a glossy appearance.
3PREPARE THE COCONUT SAUCE: While the rice cooks, pour 400 ml of coconut milk into a separate saucepan and add the palm sugar and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture is hot but not boiling, about 3-5 minutes. The sauce should be smooth, fragrant, and slightly thickened. Do not let it boil vigorously as this can cause the coconut milk to separate.
4COMBINE RICE WITH COCONUT SAUCE: Once the rice is cooked and still warm, transfer it to a mixing bowl and pour about three-quarters of the warm coconut sauce over it. Gently fold and stir the rice with a spatula or wooden spoon for 2-3 minutes until the rice absorbs the coconut flavors and becomes creamy and cohesive. The rice should be glossy, pale golden, and have a uniform texture. Reserve the remaining sauce for drizzling.
5PREPARE THE MANGOES: While the rice is absorbing the sauce, select ripe mangoes that yield slightly to pressure at the stem end and smell fragrant. Using a sharp knife, carefully slice down one side of the mango, avoiding the flat pit in the center. Score the flesh in a crosshatch pattern without cutting through the skin, then push the skin inside-out to create mango cubes. Slide the knife between the skin and flesh to release the cubes into a bowl.
6ASSEMBLE AND SERVE: Divide the creamy sticky rice among serving plates, creating a slightly flattened mound in the center. Arrange the fresh mango slices or cubes artfully on one side of the rice, allowing the juices to complement the coconut flavors. Drizzle the reserved warm coconut sauce over both the rice and mango, then sprinkle with white sesame seeds for added texture and visual appeal. Serve immediately while the rice is still warm and the mango is fresh and cool.