Sweet Sticky Rice With Mango Recipe
Make Sweet Sticky Rice With Mango Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & soaking
Coconut sauce
Sweet drizzle
Fruit & garnish
Method
Rice & soaking
- 1
Rinse and soak
Rinse 2 cups glutinous rice under cold running water until the water runs clear (about 4–6 rinses) to remove excess starch. Transfer rice to a bowl and cover with 4 cups cold water. Soak at room temperature for at least 4 hours, preferably 6–8 hours or overnight for best texture.
- 2
Drain
After soaking, drain the rice thoroughly in a fine-mesh sieve for 10–15 minutes to remove excess water.
Cooking rice
- 3
Steam the rice
Prepare a steamer (bamboo or metal) lined with a clean cheesecloth or a thin kitchen towel. Place drained rice on the cloth, spread evenly, and steam over simmering water (steam basket should not touch the water) for 20–25 minutes. After 20 minutes, stir the rice gently with a damp spatula, then cover and steam another 5–10 minutes until rice is tender and glossy. Total steaming time: 25–35 minutes depending on your steamer and rice batch.
- 4
Rest the rice
Remove the steamed rice from the steamer. Keep the rice covered and warm while you prepare the coconut sauce (about 5 minutes) so it absorbs the sauce evenly.
Coconut sauce
- 5
Prepare the sauce
In a small saucepan, combine 1.5 cups full-fat coconut milk, 1 tablespoon granulated sugar, 1 teaspoon salt, and 1 tablespoon rice flour. Whisk until the rice flour dissolves to prevent lumps.
- 6
Gently heat
Place the saucepan over medium-low heat. Cook, stirring constantly, until the mixture thickens slightly and becomes glossy (about 4–6 minutes). Do not boil vigorously — you want it warm and slightly thickened so it will be absorbed by the rice. Remove from heat.
- 7
Combine with rice
Transfer the hot steamed rice to a heatproof bowl. Pour about two-thirds of the warm coconut sauce over the rice (reserve the rest for topping). Gently fold the sauce into the rice until evenly coated. Cover the bowl and let the rice sit for 10–15 minutes so it absorbs the coconut flavor and becomes sticky and glossy. Taste and adjust sweetness/salt if needed by adding a little of the reserved sauce.
Sweet drizzle
- 8
Make drizzle
In a small saucepan, combine 1/2 cup coconut milk, 2 tablespoons sweetened condensed milk, and 1/4 teaspoon salt. Warm over low heat, stirring, just until heated through and slightly thickened (2–3 minutes). Do not boil. Keep warm or transfer to a small serving jug.
Fruit & garnish
- 9
Prepare mangoes
Peel and slice 2 ripe mangoes into thin, even slices or cubes. If using the hedgehog method, score each half and invert the flesh to create bite-size pieces.
- 10
Toast garnish (optional)
Optional: In a small dry skillet over medium heat, toast 2 teaspoons sesame seeds or split, roasted mung beans for 1–2 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Set aside to cool.
- 11
Assemble and serve
To serve, portion the sticky coconut rice into 4 servings (about 1/2 cup cooked rice per person). Place rice on a plate or shallow bowl, arrange mango slices beside or atop the rice, and drizzle with reserved sweet coconut drizzle. Sprinkle toasted sesame seeds or mung beans and garnish with a mango leaf or mint if desired. Serve immediately while rice is warm.