Mango Sticky Rice Recipe

Rinse and soak

Place 1 cup glutinous rice in a fine-mesh sieve and rinse under cold water until the rinse runs clear. Transfer rice to a bowl and cover with 400 ml cold water. Soak at room temperature for at least 4 hours or preferably overnight (4–8 hours).

Steam the rice

Drain the soaked rice thoroughly. Line a bamboo steamer or a steamer basket with cheesecloth or a clean thin towel. Add drained rice, spread evenly. Bring 100–150 ml water to a simmer in the steamer base, cover, and steam over medium-high heat for 20–25 minutes, or until grains are translucent and tender. Check once and gently fluff with a fork or spatula.

Season rice with coconut sauce

While the rice steams, combine 1 cup coconut milk, 1 tablespoon sugar, and 1 teaspoon salt in a small saucepan over low heat just until the sugar dissolves (do not boil). Reserve about 2–3 tablespoons of this mixture for serving (set aside in a small bowl). When the steamed rice is done, transfer it to a heatproof bowl, pour the remaining warm coconut-sugar mixture over the hot rice, gently fold to combine until evenly coated. Cover and let rest 15–20 minutes so the rice absorbs the coconut milk and becomes sticky and glossy.

Make the topping while the rice rests. In a small saucepan, whisk together 1 cup coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt over medium-low heat until the sugar dissolves. In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the warm coconut milk and continue to cook, stirring, until the mixture slightly thickens (about 1–2 minutes). Remove from heat and let cool slightly. Keep warm for drizzling.

Prepare the mangoes: Peel the mangoes and slice the flesh away from the pit. Cut each side into 1/2-inch-thick slices or score into a crosshatch and turn inside out to create cubes, depending on presentation preference.

Plate the dish: Divide the sticky coconut rice into 2 equal portions (about 1/2 cup each cooked sticky rice portion). Mound rice on plates next to the mango slices.

Finish and garnish: Drizzle the reserved small amount of sweet coconut milk (set aside earlier) and then a tablespoon or two of the slightly thickened coconut drizzle over the rice and mango as desired. Sprinkle toasted sesame seeds or toasted mung beans on top for texture (optional). Serve immediately.