Mango Sticky Rice
Glutinous rice steamed and soaked in sweet-salty coconut milk, served alongside ripe mango — a dessert shared across Thailand and Laos, both built on the same glutinous-rice tradition.
VeganDessert
⚠ Contains: Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 1/2 cups glutinous (sticky) rice, soaked in water at least 5 hours or overnight
- 1 1/2 cups full-fat coconut milk, divided
- 1/2 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes, sliced
- 1 tbsp cornstarch (optional, for a thicker milk topping)
- 1 tbsp toasted mung beans or sesame seeds, to garnish
Steps
- Drain the soaked rice and steam over boiling water (lined with cheesecloth or a steamer basket) for 20-25 minutes, until tender and translucent.
- While the rice steams, warm 1 cup of the coconut milk with the sugar and salt in a saucepan, stirring gently in one direction to prevent curdling, until the sugar dissolves.
- Pour the warm coconut milk mixture over the hot steamed rice, stir gently to combine, and let it sit, covered, for 15-20 minutes so the rice fully absorbs the liquid.
- For the topping, warm the remaining coconut milk with a pinch of salt (and the cornstarch if a thicker topping is desired) until slightly thickened.
- Serve the coconut sticky rice alongside sliced mango, drizzled with the reserved coconut milk topping and a sprinkle of toasted mung beans or sesame seeds.