About this recipe
Warm coconut-sweetened glutinous rice served with slices of ripe mango and a salty-sweet coconut sauce — a beloved hot-season dessert. It is best when mangoes are at their peak; the nam dok mai variety is prized for it.
Recipe facts
- Yield
- 4
- Prep
- 15 minutes (plus 4+ hours soaking)
- Cook
- 25 minutes
- Total
- 40 minutes
- Difficulty
- Easy
- Spice
- None
Allergens Vegan. Gluten-free. Contains coconut (allergen labeling varies).
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
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Ingredients
- 1 cup (200 g) Thai glutinous (sticky) rice, soaked 4+ hours or overnight
- 1 cup (240 ml) full-fat coconut milk
- 1/3 cup (65 g) sugar
- 1/2 tsp (3 g) salt
- 2 ripe mangoes (nam dok mai if available), peeled and sliced
- 1 tbsp toasted mung beans or sesame seeds, to garnish
Equipment
- Steamer with cloth or basket
- Small saucepan
Method
- Drain the soaked rice and steam it over (not in) simmering water, lined with cloth, until tender and translucent, 20–25 minutes.
- Meanwhile, warm the coconut milk with the sugar and salt just until dissolved — do not boil hard.
- Reserve about 3 tablespoons of the coconut sauce. Pour the rest over the hot steamed rice and fold gently.
- Cover and let the rice absorb the sauce for 15–20 minutes; it should be glossy and creamy, not soupy.
- Mound the rice on plates with sliced mango alongside.
- Spoon the reserved salty coconut sauce over the rice and scatter with toasted mung beans or sesame.
Uses from this chapter
- (No condiment) (—) — A dessert; served only with its own salty-sweet coconut sauce.
From the foundations
The book pairs this recipe with the following, from the sauces, sambals and pastes that open the collection.
The Complete Edition
Mango Sticky Rice sits in the Thailand chapter
The book carries this recipe in full alongside the rest of the Thailand chapter, the pastes and dips it is built on, and the twenty-seven pantry studies that open the collection.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now