Mango Sticky Rice Recipe

Rinse and soak rice

Place 2 cups glutinous rice in a bowl and rinse under cold water, swirling and draining until the rinse water runs mostly clear (2–3 rinses). Cover with 2 cups cold water and soak at least 4 hours or preferably overnight. Drain well before steaming.

Steam rice

Set up a steamer (bamboo steamer, metal steamer basket, or a sieve over a pot). Line the steamer with cheesecloth or a clean kitchen towel. Add drained rice in an even layer, cover, and steam over simmering water for 20–25 minutes, or until the grains are tender but slightly chewy. Check once and gently fluff with a fork or spatula.

Season steamed rice with coconut sauce

While the rice steams, prepare the coconut sauce for rice (next section). When rice is cooked, transfer it to a heatproof bowl. Pour the hot coconut sauce over the steamed rice, stir gently to combine so every grain is coated. Cover and let the rice absorb the sauce for 20–30 minutes at room temperature; do not refrigerate — it should be warm and slightly sticky when serving.

In a small saucepan over medium heat, combine 1 1/2 cups coconut milk, 1 1/4 cups sugar, and 1 tsp salt. Stir constantly until the sugar is dissolved and the mixture is hot but not boiling (do not let the coconut milk separate). Remove from heat and keep warm. Reserve about 1/3 cup of this mixture for the sweet coconut drizzle if you prefer (or use the separate drizzle recipe below).

In a small saucepan, combine 1/2 cup coconut milk and 1 tbsp sugar over low heat. Stir until sugar dissolves. Mix 1 tsp rice flour or cornstarch with 1 tsp cold water to make a smooth slurry. Whisk the slurry into the warmed coconut milk and cook 1–2 minutes until slightly thickened. Remove from heat and let cool slightly; this will be used as a pourable topping.

Peel the ripe mangoes and slice flesh: cut two cheeks off the sides of each mango close to the seed, score into cubes while skin is on if desired, then invert or slice the cubes off the skin to create pieces or slices. Arrange 1/2 cup to 3/4 cup of the warm coconut sticky rice per serving on a plate, fan or place mango slices beside the rice.

Drizzle about 1–2 tablespoons of the sweet coconut drizzle over the rice and a little over the mango if desired. Sprinkle 1 tsp toasted sesame seeds or toasted mung beans over the rice for texture. Garnish with pandan leaf if using. Serve warm or at room temperature.