Thai Mango Sweet Sticky Rice - Chef Fun Kitchen

Thai Mango Sweet Sticky Rice

Here it is. The guilty pleasures of all guilty pleasures. If guilty pleasures have a king, THIS IS IT. Thai Mango Sweet Sticky Rice – one amongst my uncomparable favorite desserts.

I like to require a bite, shut my eyes, savor each moment it stays in my mouth, and simply let the planet change state. I’m telling you – it’s the simplest kind of food medical care.

Thai Mango Sweet Sticky Rice
Thai Mango Sweet Sticky Rice

This is an excellent widespread Southeast Asian course that's totally enjoyed everywhere the planet nowadays. That’s however you unfold THE LOVE! Soft, sweet sticky rice smothered with creamy sweet coconut sauce, then paired with sweet, juicy recent mangos.

You can realize this course in most Thai restaurants, however you must conjointly comprehend it is super simple to create right in your own room.

It takes a number of ingredients and a bit time within the room, and you'll cherish all the Thai Mango Sweet Sticky Rice you wish, at anytime.

Thai Mango Sweet Sticky Rice


  • 2-3 fresh mangoes
  • 1 cup glutinous/sweet rice
  • 1 cup coconut milk
  • 1 tbsp coconut milk
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp corn starch
  • 1/2 tsp sesame seeds


  1. Soak glutinous/sweet rice for 2 hours, or up to overnight. Drain water when ready.
  2. Using a steamer, steam sticky rice for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.
  3. If you do not have a steamer, shape aluminum foil into three equal size balls. Fill pot with water (see Note 1) and place the aluminum balls on the pot. 
  4. Place a metal bowl/plate (or a plate that can withstand the hot steam) on the aluminum balls. Add drained rice to the bowl/plate. 
  5. Bring pot to boil, and once it boils, cover pot, and cook for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.
  6. While waiting for rice to cook, slice mangoes.
  7. Prepare the sweet coconut sauce by bringing 1 cup of coconut milk and sugar to boil. Once it reaches a boil, bring 1/2 of the sauce into a small bowl and set aside.
  8. Combine 1 tbsp of coconut milk and corn starch, then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes until sauce is thickened.
  9. When rice is done, add the non-thicken sweet coconut sauce (the sauce set aside on Step 7) to rice and mix well. Set aside and let it cool for 15-20 minutes.
  10. Once cool, place rice onto serving plate(s), pair with mangoes, and drizzle the thickened sweet coconut sauce onto rice. Garnish with sesame seeds.
  11. Serve and enjoy!

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