Coconut Mango Sticky Rice Recipe

Rinse and soak

Rinse 1.5 cups glutinous rice under cold water until the water runs mostly clear. Transfer to a bowl and cover with 2 cups cold water. Soak for at least 4 hours or preferably overnight (6–8 hours).

Drain and steam

Drain the soaked rice thoroughly. Set up a steamer lined with cheesecloth or a clean thin kitchen towel (or use a bamboo steamer). Place the rice in the steamer, cover, and steam over simmering water for 25–30 minutes, gently fluffing once halfway through to promote even cooking. Alternatively, if using a rice cooker: combine drained rice with 1 cup water, cook on a sticky/glutinous rice setting or normal setting; then let rest 10 minutes.

Make sauce

While the rice steams, combine 13 floz full-fat coconut milk, 1 tbsp sugar and 1 tsp fine sea salt in a small saucepan over medium-low heat. Stir until sugar dissolves and the mixture is warm but not boiling (about 3–4 minutes). Remove from heat.

Finish rice with coconut

When the rice is cooked, transfer it to a large bowl. Pour about two-thirds of the warm coconut sauce over the hot rice (reserve the remainder for serving). Gently stir and fold to fully incorporate the coconut milk, then cover and let the rice rest for 15–20 minutes so it absorbs the liquid and becomes creamy. Taste and if the rice needs sweeter balance, stir in the additional 2 tbsp sugar (start with 1 tbsp and add up to 2 tbsp) while warm to taste.

Prepare slurry

In a small bowl, whisk 1 tsp cornstarch with 1 tsp water until smooth to make a slurry.

Cook topping

In a small saucepan, combine 4 floz coconut milk, 1 tsp sugar and a pinch of salt. Warm over low heat until steaming. Stir in the cornstarch slurry and continue to cook gently, stirring, until the sauce thickens slightly and coats the back of a spoon (about 2 minutes). Remove from heat and keep warm.

Prepare mango

Peel and slice the 2 ripe mangoes. For neat presentation, score the flesh into a crosshatch and invert each half, or slice into 1/4-inch thick slices.

Plate

Spoon generous portions of the coconut sticky rice onto serving plates (about 3/4 to 1 cup rice per serving). Arrange mango slices alongside or on top of the rice. Drizzle the reserved warm coconut sauce over the rice and a little over the mango if desired. Spoon the thicker sweet coconut topping over the rice as a finishing touch (about 1–2 tbsp per serving).

Garnish and serve

Sprinkle 1 tsp toasted sesame seeds (and optional 2 tbsp toasted shredded coconut) over each plate. Add a mint leaf if using. Serve the dessert warm or at room temperature. Leftover rice keeps refrigerated up to 2 days; gently rewarm and add a splash of coconut milk before serving.