Mango Sticky Rice with Coconut Cream
Mango Sticky Rice with Coconut Cream
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, rinsed thoroughly and soaked in cold water for at least 4 hours or overnight
For the Coconut Cream Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Garnish and Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
After soaking, thoroughly drain the glutinous rice. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Place the steamer basket over a pot of boiling water, ensuring the water does not touch the rice. Cover and steam for 20 to 25 minutes, or until the rice is tender and translucent.
⏱️ 25 min
- 2
While the rice is steaming, prepare the coconut cream sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is warm, but do not bring it to a boil.
⏱️ 10 min
- 3
Once the rice is cooked, immediately transfer it to a large mixing bowl. Pour about 1 cup of the warm coconut cream sauce over the hot rice. Stir gently with a spoon or spatula until the rice has absorbed all the sauce. Cover the bowl with a lid or plastic wrap and let it sit for 15 to 20 minutes to allow the flavors to meld and the rice to fully absorb the liquid.
⏱️ 20 min
- 4
While the rice is resting, peel and slice the ripe mangoes. For best presentation, slice them into thin, even pieces.
⏱️ 5 min
- 5
To serve, scoop a portion of the warm sticky rice onto a plate. Arrange the sliced mango alongside the rice. Drizzle the remaining coconut cream sauce over the mango and rice. Garnish with toasted sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice with Coconut Cream
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, rinsed thoroughly and soaked in cold water for at least 4 hours or overnight
For the Coconut Cream Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Garnish and Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
After soaking, thoroughly drain the glutinous rice. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Place the steamer basket over a pot of boiling water, ensuring the water does not touch the rice. Cover and steam for 20 to 25 minutes, or until the rice is tender and translucent.
⏱️ 25 min - 2
While the rice is steaming, prepare the coconut cream sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is warm, but do not bring it to a boil.
⏱️ 10 min - 3
Once the rice is cooked, immediately transfer it to a large mixing bowl. Pour about 1 cup of the warm coconut cream sauce over the hot rice. Stir gently with a spoon or spatula until the rice has absorbed all the sauce. Cover the bowl with a lid or plastic wrap and let it sit for 15 to 20 minutes to allow the flavors to meld and the rice to fully absorb the liquid.
⏱️ 20 min - 4
While the rice is resting, peel and slice the ripe mangoes. For best presentation, slice them into thin, even pieces.
⏱️ 5 min - 5
To serve, scoop a portion of the warm sticky rice onto a plate. Arrange the sliced mango alongside the rice. Drizzle the remaining coconut cream sauce over the mango and rice. Garnish with toasted sesame seeds. Serve immediately.
⏱️ 5 min