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 and soaked overnight or for at least 4 hours
- 1 cup water, for steaming
For the Coconut Cream Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish
- 1 sheet edible gold leaf, optional, for garnish
Instructions
- 1
Rinse the sweet glutinous rice under cold water until the water runs clear. Place the rinsed rice in a large bowl and cover with cold water. Let it soak for at least 4 hours, or preferably overnight. This step is crucial for achieving the correct sticky texture.
- 2
Drain the soaked rice thoroughly. Set up a steamer by filling the bottom pot with water and bringing it to a boil. Line the steamer basket with cheesecloth or a clean kitchen towel. Spread the drained rice evenly in the lined steamer basket. Steam the rice for 25 to 30 minutes, or until the grains are tender, translucent, and perfectly sticky.
⏱️ 30 min
- 3
While the rice is steaming, prepare the coconut cream sauce. In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Place the saucepan over medium heat, stirring constantly until the sugar and salt are fully dissolved and the mixture is smooth. Bring the sauce to a gentle simmer, but do not allow it to boil vigorously. Remove from heat immediately once simmering.
⏱️ 10 min - 4
Once the rice is cooked, transfer the hot steamed rice to a large mixing bowl. Pour about 1 cup of the warm coconut cream sauce over the rice. Gently fold and stir the rice with a spatula to ensure every grain is coated with the sauce. Cover the bowl and let the rice sit for 15 to 20 minutes. This allows the rice to fully absorb the sauce, becoming glossy, rich, and even stickier.
⏱️ 20 min
- 5
While the rice is absorbing the sauce, prepare the mangoes. Carefully peel the ripe mangoes and slice the flesh away from the pit into even, attractive pieces. You can cut them into long strips or fan them out.
⏱️ 5 min - 6
To assemble, divide the warm sticky rice among 4 individual serving plates. Arrange the sliced mango alongside the rice. Drizzle the remaining coconut cream sauce generously over both the mango and the rice. Garnish with a sprinkle of toasted sesame seeds. For a truly luxurious and unique touch, carefully place a small piece of edible gold leaf on top of the rice or mango, if desired. Serve warm or at room temperature.
⏱️ 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 and soaked overnight or for at least 4 hours
- 1 cup water, for steaming
For the Coconut Cream Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish
- 1 sheet edible gold leaf, optional, for garnish
Instructions
- 1
Rinse the sweet glutinous rice under cold water until the water runs clear. Place the rinsed rice in a large bowl and cover with cold water. Let it soak for at least 4 hours, or preferably overnight. This step is crucial for achieving the correct sticky texture.
- 2
Drain the soaked rice thoroughly. Set up a steamer by filling the bottom pot with water and bringing it to a boil. Line the steamer basket with cheesecloth or a clean kitchen towel. Spread the drained rice evenly in the lined steamer basket. Steam the rice for 25 to 30 minutes, or until the grains are tender, translucent, and perfectly sticky.
⏱️ 30 min - 3
While the rice is steaming, prepare the coconut cream sauce. In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Place the saucepan over medium heat, stirring constantly until the sugar and salt are fully dissolved and the mixture is smooth. Bring the sauce to a gentle simmer, but do not allow it to boil vigorously. Remove from heat immediately once simmering.
⏱️ 10 min - 4
Once the rice is cooked, transfer the hot steamed rice to a large mixing bowl. Pour about 1 cup of the warm coconut cream sauce over the rice. Gently fold and stir the rice with a spatula to ensure every grain is coated with the sauce. Cover the bowl and let the rice sit for 15 to 20 minutes. This allows the rice to fully absorb the sauce, becoming glossy, rich, and even stickier.
⏱️ 20 min - 5
While the rice is absorbing the sauce, prepare the mangoes. Carefully peel the ripe mangoes and slice the flesh away from the pit into even, attractive pieces. You can cut them into long strips or fan them out.
⏱️ 5 min - 6
To assemble, divide the warm sticky rice among 4 individual serving plates. Arrange the sliced mango alongside the rice. Drizzle the remaining coconut cream sauce generously over both the mango and the rice. Garnish with a sprinkle of toasted sesame seeds. For a truly luxurious and unique touch, carefully place a small piece of edible gold leaf on top of the rice or mango, if desired. Serve warm or at room temperature.
⏱️ 5 min