Mango & Sticky Rice Recipe
Make Mango & Sticky Rice Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sticky rice (glutinous rice)
Coconut sauce (for rice)
Coconut drizzle (finishing sauce)
Mango and garnish
Method
Sticky rice (glutinous rice)
Soak the rice
Rinse 1.5 cups glutinous rice under cold water until the water runs clear. Transfer to a bowl, cover with about 500 ml cold water and soak at room temperature for 4–6 hours or overnight. Drain thoroughly before cooking.
Steam the rice
Set up a steamer basket lined with cheesecloth or a clean kitchen towel. Bring 200–300 ml water to a simmer in the steamer pot. Place the drained rice in the basket, cover, and steam over simmering water for 20–25 minutes, gently fluffing once halfway through to ensure even cooking. Rice should be tender but slightly chewy.
Season the hot rice
While the rice is steaming, warm (but do not boil) 1 cup coconut milk with 3 tbs sugar and 1 tsp salt over low heat until sugar dissolves. Remove from heat. Transfer the hot steamed rice to a heatproof bowl, pour the warm coconut mixture over the rice, gently fold to combine so grains are well coated, cover and let sit 15–20 minutes to absorb. If using 1 tbs condensed milk for extra richness, stir it into the coconut mixture before pouring.
Coconut drizzle (finishing sauce)
Make the drizzle by combining 1/2 cup coconut milk and 1 tbs sugar in a small saucepan over low heat. Stir until sugar dissolves. Mix 1 tsp tapioca starch (or cornstarch) with 1 tbs water to form a slurry, then whisk into the simmering coconut milk. Continue to heat gently until the sauce thickens slightly (30–60 seconds). Remove from heat, stir in 1/4 tsp flaky salt, and let cool to warm.
Mango and plating
Prepare the mangoes: peel and slice each mango into two cheeks. Score each cheek into a grid and either slice off the cubes or present the cheek sliced on the plate. For neat slices, halve cheeks lengthwise into 1/4-inch slices.
Assemble: Portion sticky rice (about 1/2 cup cooked rice per serving) onto plates or small bowls. Arrange mango slices or cheeks alongside the rice. Drizzle 1–2 tablespoons of the finishing coconut sauce over each rice portion and serve extra sauce on the side.
Garnish and serve: Sprinkle 1/2 teaspoon toasted sesame seeds or lightly toasted split mung beans over the rice, add a mint leaf if using. Serve warm or at room temperature. Leftover coconut-coated rice keeps refrigerated in an airtight container for up to 2 days; warm gently before serving.