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Place the rinsed glutinous rice in a medium bowl and cover with cold water by at least 1 inch. Let it soak for a minimum of 4 hours, or preferably overnight. Drain the rice thoroughly before cooking.

To cook the rice: You can steam it or use a rice cooker. For steaming, line a steamer basket with cheesecloth, add the drained rice, and steam over boiling water for 25-30 minutes, or until tender and translucent. For a rice cooker, add the drained rice and 1 1/4 cups of water, then cook according to your rice cooker's instructions.

While the rice is cooking, prepare the coconut milk mixture for the rice. In a small saucepan, combine 1 1/2 cups full-fat coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring occasionally, until the sugar and salt are fully dissolved. Do not boil. Remove from heat.

Once the rice is cooked, immediately transfer it to a large bowl. Pour the warm coconut milk mixture (from Step 3) over the hot rice. Stir gently to combine, then cover the bowl tightly with plastic wrap or a lid. Let it sit for at least 20 minutes (or up to an hour) to allow the rice to absorb all the liquid and become sticky and flavorful.

While the rice is absorbing, prepare the coconut cream sauce. In another small saucepan, combine 1 cup full-fat coconut milk, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring until sugar and salt are dissolved. In a separate small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering coconut milk, whisking constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat.

Peel and slice the ripe mangoes just before serving.

To serve, scoop a portion of the warm sticky rice onto a plate. Arrange sliced mango next to the rice. Drizzle generously with the prepared coconut cream sauce. Garnish with toasted sesame seeds, if desired. Serve immediately.


Place the rinsed glutinous rice in a medium bowl and cover with cold water by at least 1 inch. Let it soak for a minimum of 4 hours, or preferably overnight. Drain the rice thoroughly before cooking.

To cook the rice: You can steam it or use a rice cooker. For steaming, line a steamer basket with cheesecloth, add the drained rice, and steam over boiling water for 25-30 minutes, or until tender and translucent. For a rice cooker, add the drained rice and 1 1/4 cups of water, then cook according to your rice cooker's instructions.

While the rice is cooking, prepare the coconut milk mixture for the rice. In a small saucepan, combine 1 1/2 cups full-fat coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring occasionally, until the sugar and salt are fully dissolved. Do not boil. Remove from heat.

Once the rice is cooked, immediately transfer it to a large bowl. Pour the warm coconut milk mixture (from Step 3) over the hot rice. Stir gently to combine, then cover the bowl tightly with plastic wrap or a lid. Let it sit for at least 20 minutes (or up to an hour) to allow the rice to absorb all the liquid and become sticky and flavorful.

While the rice is absorbing, prepare the coconut cream sauce. In another small saucepan, combine 1 cup full-fat coconut milk, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring until sugar and salt are dissolved. In a separate small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering coconut milk, whisking constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat.

Peel and slice the ripe mangoes just before serving.

To serve, scoop a portion of the warm sticky rice onto a plate. Arrange sliced mango next to the rice. Drizzle generously with the prepared coconut cream sauce. Garnish with toasted sesame seeds, if desired. Serve immediately.
