Coconut Sticky Rice Trio Recipe

Soak rice

Rinse 2 cups glutinous rice under cold water until the rinse runs clear. Transfer to a bowl and cover with cold water by 1–2 inches. Soak at room temperature for 4–6 hours or overnight. Drain thoroughly in a fine-mesh sieve before steaming.

Steam rice

Line a bamboo steamer or a steamer basket with cheesecloth or a clean kitchen towel. Add the drained rice in an even layer. Bring 2 cups water to a simmer in a pot fitted for your steamer (or use a bamboo steamer set over a wok). Steam the rice, covered, for 20–25 minutes, stirring once halfway to ensure even cooking; rice should be tender and shiny.

While rice is steaming, combine 1.5 cups coconut milk, 2 tbs sugar, and 1 tsp kosher salt in a small saucepan. Warm over medium-low heat just until the sugar dissolves and the mixture is aromatic; do not boil. Remove from heat.

When rice is cooked, transfer it to a large heatproof bowl. Pour the warm coconut sauce over the hot steamed rice and fold gently with a spatula until coconut milk is fully absorbed and rice is glossy and sticky. Cover with plastic wrap or a towel and let rest for 15–20 minutes to finish steaming and absorb flavor.

In a small saucepan, combine 0.75 cups coconut milk and 2 tsp granulated sugar. In a small cup, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Warm coconut milk and sugar over low heat. Stir in cornstarch slurry and cook, stirring, 1–2 minutes until slightly thickened but still pourable. Remove from heat and let cool slightly.

If desired, whisk in 0.5 tsp toasted sesame oil for a subtle nutty note.

Toast toppings: In a small dry skillet over medium heat, add 1/2 cup shredded coconut and 1 tbs black sesame seeds. Toast, stirring frequently, 2–4 minutes until coconut is golden and sesame is aromatic. Add 1 tbs brown sugar near the end and stir 20–30 seconds to melt and coat flakes lightly. Transfer to a bowl to cool.

Portion: Scoop a serving of coconut sticky rice (about 3/4 cup cooked rice) onto a plate or in a shallow bowl. Top with a generous sprinkle of the toasted coconut-black sesame mixture. Drizzle a tablespoon of the finishing coconut sauce over the topping.

Prepare mango puree: If using fresh mango, peel and pit 1 ripe mango. Reserve a few cubes for garnish. Purée the rest until smooth to make about 1 cup mango puree. If using store-bought puree, measure 1 cup.

Plate: Spoon about 3/4 cup coconut sticky rice on a plate. Add 2–3 tablespoons of mango puree to one side of the rice or make a shallow well and spoon puree over the top. Garnish with reserved mango cubes. Drizzle 1 tablespoon finishing coconut sauce lightly over the rice and mango for cohesion.

Make salted coconut caramel: In a small saucepan over medium heat, melt 1 tbs butter with 1/4 cup light brown sugar, stirring until sugar dissolves and begins to bubble gently. Careful not to burn. Slowly stir in 1/4 cup warmed heavy cream (add gradually; mixture will bubble vigorously). Remove from heat and whisk in 3/4 cup coconut milk. Return briefly to low heat to combine until sauce is smooth and slightly thickened, about 1–2 minutes. Stir in 1/4 tsp sea salt. Taste and adjust salt or sugar to preference. If sauce seems too thin after cooling, simmer 1–2 minutes to reduce to desired consistency.

Serve: Place 3/4 cup coconut sticky rice on a plate and spoon 2–3 tablespoons salted coconut caramel over the rice. Drizzle with a little of the finishing coconut sauce to add brightness. Sprinkle 1 tsp toasted white sesame seeds if desired.

Divide the prepared sticky rice into three portions (about 3/4 cup cooked rice each) and assemble each portion with one of the three toppings: toasted coconut & black sesame, mango puree (+ mango cubes), and salted coconut caramel. Use the finishing coconut drizzle across each portion to unify flavors.

Garnish each portion with a small mint leaf and a light scattering of toasted sesame seeds if desired. Serve warm or at room temperature. Leftover rice can be refrigerated up to 2 days; reheat gently with a splash of coconut milk to restore moisture.