Mango Sticky Rice Coconut (Print)
Sticky rice with coconut and mango creates a luscious, tropical treat that's easy to make and satisfying.
# What You'll Need:
01 -
1 cup uncooked sticky rice
02 -
1 can full-fat coconut milk (400 g)
03 -
1/4 cup sugar
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1/2 teaspoon salt
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2 teaspoons cornstarch (optional)
06 -
3 ripe mangoes, peeled and sliced
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Toasted sesame seeds for garnish (optional)
# How to Make It:
01 -
Rinse the sticky rice with tap water and use your hand to gently stir it. Drain the water to remove the excess starch. Repeat once, then add cold water to cover. Soak the sticky rice for a minimum of 1 hour, or up to overnight in the fridge. Once soaked, rinse again and drain the water.
02 -
Transfer the rice to a heatproof bowl, add about 2 inches of water to your steamer (not into the rice), place the heatproof rice bowl on the steaming rack in the steamer, and cover the steamer. Turn to medium-high heat to bring the water to a boil. When the steam starts to come out of the pot, turn to medium heat. Steam for 20 to 25 minutes, until the rice is cooked through, with no hard raw bits in the middle. Remove the pot from the stove. Let sit, covered, while you prepare the other ingredients.
03 -
In a saucepan, combine the coconut milk, sugar, and salt. Cook over medium to medium-low heat until the mixture is hot and the sugar is melted. Do not bring the coconut sauce to a boil.
04 -
If the coconut milk is thin: Combine the cornstarch and 4 tablespoons of water in a small bowl. Stir to completely dissolve the cornstarch. Add half of the slurry to the sauce. Stir immediately to thicken the sauce. Adjust the thickness by slowly adding more water or cornstarch slurry, if needed. The sauce should not be too thick, but should coat the back of a spoon.
05 -
Carefully remove the bowl of sticky rice from the steamer with your oven mitts on. Pour 1 cup of the prepared coconut sauce into the bowl. Stir to mix well until the sauce is fully absorbed.
06 -
To serve, transfer 1/3 cup of the coconut rice to each small serving bowl or plate. Place sliced mango alongside the rice. Pour a few spoonfuls of the extra coconut sauce on top of the rice. Garnish with toasted sesame seeds, if using.
# Additional Notes:
01 -
Coconut milk should generally have a creamy texture. Add cornstarch slurry only if necessary.
02 -
For a larger dessert portion, use 1/2 cup of sticky rice per serving.