Description

This classic Thai dessert features tender, sweet glutinous rice infused with a rich coconut milk sauce, served alongside slices of ripe, juicy mango. The dish offers a harmonious blend of sweet and subtly salty flavors, with contrasting textures from the soft, sticky rice and the smooth, succulent fruit. A light sprinkle of toasted sesame seeds adds a delicate nutty finish. The rice is typically steamed, then gently mixed with a warm coconut milk mixture to achieve its characteristic sweetness and creamy consistency.

Ingredients

Scale

1.5 cups glutinous rice (sticky rice)
1 (13.5 oz) can full-fat coconut milk, divided
1/2 cup granulated sugar
1/2 teaspoon salt
2 ripe mangoes (such as Ataulfo or Alphonso), peeled and sliced
1 tablespoon toasted white sesame seeds, for garnish

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Instructions

Rinse the glutinous rice thoroughly under cold water until the water runs clear. Place the rice in a large bowl, cover with at least 2 inches of cold water, and let it soak for a minimum of 4 hours, or preferably overnight.
Drain the soaked rice well. Prepare a steamer by lining the basket with cheesecloth or a banana leaf. Spread the rice evenly in the steamer basket.
Steam the rice over rapidly boiling water for 20-25 minutes, or until the rice is tender and translucent.
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine 1 cup of coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly until the sugar and salt are fully dissolved. Do not boil. Remove from heat.
Once the rice is cooked, transfer it to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice. Stir gently to combine, ensuring all the rice is coated. Cover the bowl and let it sit for 15-20 minutes to allow the rice to absorb the sauce and become sticky and glossy.
Peel and slice the ripe mangoes just before serving.
To serve, scoop a portion of the sweet sticky rice onto a plate. Arrange the fresh mango slices alongside the rice. Drizzle the remaining coconut sauce over the mango and rice, and sprinkle with toasted sesame seeds.

Notes

For the best flavor, use very ripe, sweet mangoes. Ataulfo or Alphonso varieties are highly recommended.

Do not overcook the coconut milk sauce; simply heat until the sugar dissolves to prevent it from separating.

The sticky rice can be prepared a few hours in advance and kept at room temperature, covered, until ready to serve.

Toasting sesame seeds briefly in a dry pan over medium heat enhances their nutty flavor.

Prep Time: 20 minutes (plus 4+ hours soaking time)
Cook Time: 30 minutes

Nutrition

Calories: 480
Fat: 18g
Carbohydrates: 85g
Protein: 5g