Mango Sticky Rice

Enjoy this classic Thai dessert with sweet mangoes.

Serves 2 to 3

 

1 cup glutinous rice (malagkit)

2 pandan leaves

1/2 cup coconut milk

3 tablespoons sugar

1/2 teaspoon salt

1 tablespoon desiccated coconut

 

For the sauce:

1 cup coconut milk

1 tablespoon cornstarch

3 tablespoons sugar

1/2 teaspoon salt

1 tablespoon desiccated coconut

 

banana leaves (for lining the steamer)

sliced mangoes and coconut sauce

toasted sesame oil and desiccated coconut, for garnish

1 Soak 1 cup glutinous rice (malagkit) in water for 3 to 4 hours; drain and rinse thoroughly.

2 Preheat a steamer and line the steamer basket with banana leaves. Steam glutinous rice together

with 2 pandan leaves for 40 to 45 minutes.

3 Remove pandan leaves, transfer cooked rice to a bowl, and set aside.

 

4 Meanwhile, combine 1/2 cup coconut milk, 3 tablespoons sugar, and 1/2 teaspoon salt in a saucepan; bring to a simmer. Slowly pour mixture over sticky rice. Add 1 1 tablespoon desiccated coconut and mix thoroughly.

5 Prepare the sauce by combining 1 cup coconut milk, 1 tablespoon cornstarch, 3 tablespoons sugar, 1/2 teaspoon salt, and 1 tablespoon desiccated coconut in a saucepan. Bring to a simmer over low heat and cook until the mixture thickens.

6 Place sticky rice in serving bowls; top with thinly sliced mangoes and coconut sauce. Garnish with toasted sesame seeds and toasted desiccated coconut, if desired.

Mango Sticky Rice

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