Mango Sticky Rice Bites
Mango Sticky Rice Bites
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, uncooked, rinsed and soaked for at least 4 hours
- 1/2 cup full-fat coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Coconut Sauce
- 9 1/2 fluid ounces full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
For Assembly and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds
- fresh mint leaves, as needed
Instructions
- 1
Drain the soaked glutinous rice thoroughly. Place the drained rice in a steamer basket lined with cheesecloth. Steam over rapidly boiling water for 20-25 minutes, or until the rice is tender and translucent. Alternatively, cook in a rice cooker according to manufacturer's instructions for sticky rice.
⏱️ 25 min
- 2
While the rice is steaming, prepare the sweetened coconut milk for the rice. In a small saucepan, combine 1/2 cup full-fat coconut milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium-low heat, stirring constantly until the sugar and salt are fully dissolved. Do not boil.
⏱️ 5 min
- 3
Once the rice is cooked, transfer it to a mixing bowl. Pour the sweetened coconut milk mixture (from Step 2) over the hot rice. Stir gently to combine, ensuring all the rice is coated. Cover the bowl and let it sit for 15-20 minutes to allow the rice to fully absorb the liquid and become sticky.
⏱️ 20 min
- 4
While the rice is absorbing, prepare the coconut sauce. In the same small saucepan, combine the remaining 9 1/2 fluid ounces of full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring until the sugar and salt dissolve.
⏱️ 5 min
- 5
In a small separate bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry. Once the coconut sauce in the saucepan is simmering gently, slowly pour in the cornstarch slurry while whisking continuously. Cook for 1-2 minutes, stirring, until the sauce thickens slightly to a pourable consistency. Remove from heat.
⏱️ 3 min
- 6
Once the sticky rice has absorbed the liquid and cooled slightly, gently form it into small, bite-sized balls or squares using your hands or a small mold. Arrange the sticky rice bites on a serving platter.
⏱️ 5 min
- 7
Top each sticky rice bite with a slice of fresh mango. Drizzle generously with the thickened coconut sauce. Sprinkle with toasted sesame seeds and garnish with fresh mint leaves before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Bites
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, uncooked, rinsed and soaked for at least 4 hours
- 1/2 cup full-fat coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Coconut Sauce
- 9 1/2 fluid ounces full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
For Assembly and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds
- fresh mint leaves, as needed
Instructions
- 1
Drain the soaked glutinous rice thoroughly. Place the drained rice in a steamer basket lined with cheesecloth. Steam over rapidly boiling water for 20-25 minutes, or until the rice is tender and translucent. Alternatively, cook in a rice cooker according to manufacturer's instructions for sticky rice.
⏱️ 25 min - 2
While the rice is steaming, prepare the sweetened coconut milk for the rice. In a small saucepan, combine 1/2 cup full-fat coconut milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium-low heat, stirring constantly until the sugar and salt are fully dissolved. Do not boil.
⏱️ 5 min - 3
Once the rice is cooked, transfer it to a mixing bowl. Pour the sweetened coconut milk mixture (from Step 2) over the hot rice. Stir gently to combine, ensuring all the rice is coated. Cover the bowl and let it sit for 15-20 minutes to allow the rice to fully absorb the liquid and become sticky.
⏱️ 20 min - 4
While the rice is absorbing, prepare the coconut sauce. In the same small saucepan, combine the remaining 9 1/2 fluid ounces of full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring until the sugar and salt dissolve.
⏱️ 5 min - 5
In a small separate bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry. Once the coconut sauce in the saucepan is simmering gently, slowly pour in the cornstarch slurry while whisking continuously. Cook for 1-2 minutes, stirring, until the sauce thickens slightly to a pourable consistency. Remove from heat.
⏱️ 3 min - 6
Once the sticky rice has absorbed the liquid and cooled slightly, gently form it into small, bite-sized balls or squares using your hands or a small mold. Arrange the sticky rice bites on a serving platter.
⏱️ 5 min - 7
Top each sticky rice bite with a slice of fresh mango. Drizzle generously with the thickened coconut sauce. Sprinkle with toasted sesame seeds and garnish with fresh mint leaves before serving immediately.
⏱️ 2 min