Thai Mango Sticky Sweet Rice Dessert
Indulge in the tropical flavors of Thailand with this irresistible Thai Mango Sticky Sweet Rice Dessert, a perfect harmony of creamy coconut-infused sticky rice, luscious ripe mango slices, and a dollop of velvety coconut sauce. Made with tender glutinous rice steamed to perfection and soaked in a sweet, aromatic coconut sauce, this dessert is a delightful balance of textures and tastes. Topped with an optional sprinkle of toasted sesame seeds for a nutty crunch, this dish is as visually stunning as it is delicious. Whether served as a refreshing summer treat or a satisfying finale to any meal, this classic Thai delicacy is a must-try for dessert lovers. With simple ingredients and straightforward preparation, you can create this authentic culinary masterpiece right in your kitchen.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup Glutinous (sticky) rice
- 1.5 cups Coconut milk
- 0.5 cup Granulated sugar
- 0.5 teaspoon Salt
- 2 whole Fresh mangoes
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 tablespoon Toasted sesame seeds (optional)
Instructions
Rinse the glutinous rice under cold water several times until the water runs clear. Soak the rice in cold water for at least 4 hours or overnight.
Drain the soaked rice and steam it in a rice steamer lined with cheesecloth or a muslin cloth. Steam for 20-25 minutes or until the grains are tender and translucent.
While the rice is steaming, prepare the coconut sauce. In a saucepan, combine 1 cup of coconut milk, 1/2 cup of sugar, and 1/2 teaspoon of salt. Cook over medium heat, stirring constantly, until the sugar is fully dissolved (avoid boiling). Remove from heat.
Once the rice is cooked, transfer it to a large mixing bowl and immediately pour 3/4 of the coconut sauce over the rice. Mix well to combine and let the rice rest for 15-20 minutes to absorb the sauce.
Peel the mangoes and slice them into thin, even pieces. Set aside.
To make the topping sauce, combine the remaining 1/2 cup of coconut milk, 1 teaspoon of cornstarch, and 1 tablespoon of water in a small saucepan. Cook over low heat, stirring continuously, until the sauce thickens slightly. Remove from heat and let cool.
To assemble the dessert, divide the sticky rice into individual servings and place it on plates. Add mango slices on the side and drizzle the thickened coconut sauce on top of the rice.
Optional: Sprinkle toasted sesame seeds over the dessert for added texture and flavor.
Serve immediately and enjoy this delicious Thai mango sticky rice dessert!
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 45.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
