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Thai Mango Sticky Rice with Salted Coconut Cream

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A simple and delicious homemade Thai dessert featuring tender sticky rice, ripe mangoes, and a rich salted coconut cream that balances sweet and salty flavors perfectly.

Ingredients

Scale
  • 1 cup glutinous (sticky) rice, rinsed well
  • 1 ½ cups water (for soaking and cooking)
  • 1 cup canned coconut milk (full fat)
  • ¼ cup granulated sugar
  • ½ teaspoon fine sea salt
  • 1 tablespoon tapioca starch or cornstarch (optional)
  • 2 ripe mangoes, peeled and sliced
  • Toasted sesame seeds or mung beans (optional garnish)

Instructions

  1. Rinse 1 cup of glutinous rice under cold water until the water runs clear. Soak the rice in 1 ½ cups of water for at least 4 hours or overnight.
  2. Fill a pot with a few inches of water and bring to a gentle boil. Place the soaked rice in a steamer basket lined with cheesecloth or a clean kitchen towel.
  3. Steam the rice over boiling water for about 20-25 minutes, fluffing and turning halfway through to ensure even cooking. The rice should be tender and sticky but not mushy.
  4. While the rice steams, combine 1 cup canned coconut milk, ¼ cup sugar, and ½ teaspoon sea salt in a saucepan over medium heat. Stir until sugar dissolves.
  5. If thicker cream is desired, whisk in 1 tablespoon tapioca starch diluted in 2 tablespoons water and simmer gently until slightly thickened (about 5 minutes). Remove from heat.
  6. Transfer the steamed rice to a bowl and pour about ¾ of the coconut cream over it while still warm. Stir gently to coat all grains. Cover and let sit for 15-20 minutes to absorb the sauce.
  7. Peel and slice ripe mangoes into thin strips or bite-sized pieces.
  8. Serve the sticky rice on plates, arrange mango slices alongside, drizzle remaining salted coconut cream on top, and sprinkle with toasted sesame seeds or mung beans if desired.

Notes

Soaking the rice for at least 4 hours or overnight is crucial for proper texture. Use full-fat coconut milk for richness. Resting the rice with coconut cream allows flavors to meld and rice to soften. If coconut cream thickens too much after cooling, warm gently with a splash of coconut milk or water before serving. Do not substitute glutinous rice with regular rice as it will not have the correct sticky texture.

Nutrition

Keywords: Thai mango sticky rice, salted coconut cream, Thai dessert, sticky rice recipe, mango dessert, tropical dessert, easy Thai recipe

Find it online: https://gleamgulp.com/thai-mango-sticky-rice-recipe-easy-homemade-dessert-with-salted-coconut-cream/