Chilled Mango Sticky Rice
Chilled Mango Sticky Rice
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, sweet rice
For the Sweet Coconut Sauce
- 13.5 fl oz full-fat coconut milk, one can
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 ripe mangoes, large, peeled and sliced
- 1/2 cup full-fat coconut milk, for drizzling
- 2 tablespoons granulated sugar, for drizzling sauce
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl and cover with cold water by at least 2 inches. Let the rice soak for a minimum of 4 hours, or preferably overnight.
⏱️ 240 min - 2
Drain the soaked rice completely. Transfer the rice to a steamer basket lined with cheesecloth or parchment paper, ensuring it's spread in an even layer. Steam the rice over boiling water for 25 to 30 minutes, or until the rice is tender and translucent.
⏱️ 30 min - 3
While the rice is steaming, prepare the sweet coconut sauce. In a medium saucepan, combine 13.5 fluid ounces of full-fat coconut milk, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil. Remove from heat and set aside.
⏱️ 10 min - 4
Once the rice is steamed, immediately transfer it to a large, shallow bowl. Pour 3/4 cup of the warm sweet coconut sauce over the hot rice. Gently fold the sauce into the rice using a wooden spoon or spatula, ensuring all grains are coated. Cover the bowl tightly with plastic wrap and let it stand for 15 to 20 minutes, allowing the rice to absorb the sauce.
⏱️ 20 min - 5
While the rice is absorbing, prepare the additional drizzling sauce. In a small bowl, whisk together the remaining sweet coconut sauce (from step 3) with 2 tablespoons of granulated sugar until the sugar is dissolved.
⏱️ 3 min - 6
Peel and slice the ripe mangoes. For optimal chilled serving, place the absorbed sticky rice and the sliced mangoes in the refrigerator for at least 1 to 2 hours.
⏱️ 120 min - 7
To serve, scoop portions of the chilled sticky rice onto individual plates. Arrange sliced mangoes alongside the rice. Drizzle generously with the extra sweet coconut sauce prepared in step 5. Garnish with toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chilled Mango Sticky Rice
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, sweet rice
For the Sweet Coconut Sauce
- 13.5 fl oz full-fat coconut milk, one can
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 ripe mangoes, large, peeled and sliced
- 1/2 cup full-fat coconut milk, for drizzling
- 2 tablespoons granulated sugar, for drizzling sauce
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl and cover with cold water by at least 2 inches. Let the rice soak for a minimum of 4 hours, or preferably overnight.
⏱️ 240 min - 2
Drain the soaked rice completely. Transfer the rice to a steamer basket lined with cheesecloth or parchment paper, ensuring it's spread in an even layer. Steam the rice over boiling water for 25 to 30 minutes, or until the rice is tender and translucent.
⏱️ 30 min - 3
While the rice is steaming, prepare the sweet coconut sauce. In a medium saucepan, combine 13.5 fluid ounces of full-fat coconut milk, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil. Remove from heat and set aside.
⏱️ 10 min - 4
Once the rice is steamed, immediately transfer it to a large, shallow bowl. Pour 3/4 cup of the warm sweet coconut sauce over the hot rice. Gently fold the sauce into the rice using a wooden spoon or spatula, ensuring all grains are coated. Cover the bowl tightly with plastic wrap and let it stand for 15 to 20 minutes, allowing the rice to absorb the sauce.
⏱️ 20 min - 5
While the rice is absorbing, prepare the additional drizzling sauce. In a small bowl, whisk together the remaining sweet coconut sauce (from step 3) with 2 tablespoons of granulated sugar until the sugar is dissolved.
⏱️ 3 min - 6
Peel and slice the ripe mangoes. For optimal chilled serving, place the absorbed sticky rice and the sliced mangoes in the refrigerator for at least 1 to 2 hours.
⏱️ 120 min - 7
To serve, scoop portions of the chilled sticky rice onto individual plates. Arrange sliced mangoes alongside the rice. Drizzle generously with the extra sweet coconut sauce prepared in step 5. Garnish with toasted sesame seeds.
⏱️ 5 min