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Thai Mango Sticky Rice Recipe

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★★★★★

4.6 from 792 reviews

This Thai Mango Sticky Rice recipe features glutinous rice steamed to perfection and infused with creamy coconut milk and sweetened with ube halaya for a unique twist. Served with ripe mango slices and a luscious coconut sauce, this classic Thai dessert balances chewy, sweet, and creamy textures for an irresistible tropical treat.

Ingredients

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Coconut Rice

  • 1 cup dry glutinous rice, soaked overnight
  • 1 cup full fat coconut milk
  • 3–4 tbsp granulated sugar
  • 1/2 tsp sea salt
  • 3–4 tbsp ube halaya
  • 2–3 drops ube extract (optional)

Coconut Sauce

  • 1/2 cup full fat coconut milk
  • 2–3 tbsp granulated sugar (adjust to desired sweetness)
  • 1 tsp corn starch
  • 2 tsp room temperature water

To Serve

  • 2 large ripe mangoes
  • Toasted coconut (optional, for topping)

Instructions

  1. Prepare the Rice: Wash the glutinous rice 3-4 times until the water runs almost clear to remove excess starch. Soak the rice overnight for at least 8 to 24 hours for optimal texture.
  2. Steam Rice: Drain the soaked rice and place it on a bamboo steamer lined with parchment paper. Steam for 20-25 minutes until the rice is cooked, slightly translucent, and chewy. If soaked less time, steam longer for full doneness.
  3. Make Coconut Rice Mixture: In a large pan over medium-high heat, warm 1 cup coconut milk with 3-4 tbsp sugar and 1/2 tsp sea salt. Stir constantly until sugar dissolves and mixture boils. Reduce heat to medium and stir in ube halaya and ube extract, mixing well. Add steamed rice and cook, stirring gently, until rice absorbs coconut milk and thickens, about 4 minutes. Turn off heat and let cool for 5 minutes.
  4. Prepare Coconut Sauce: Using the same pan over medium-high heat, combine 1/2 cup coconut milk and 2-3 tbsp sugar. Stir and bring to a boil. Reduce to medium heat. Mix cornstarch with water to make a slurry and gradually pour into the boiling coconut milk while stirring. Turn off heat and keep stirring until sauce thickens. Transfer sauce to a container for easy pouring.
  5. Slice Mangoes: Peel and slice the mangoes into four halves (cheeks), then cut each half into 1/4-inch thick strips for serving.
  6. Assemble the Dessert: Divide the coconut rice and mango slices into four portions. Optionally, sprinkle toasted coconut on top. Drizzle with the prepared coconut sauce and serve immediately for best texture and flavor.
  7. Storage and Reheating: Store leftovers in the refrigerator and consume within 1-2 days as coconut cream can spoil quickly. To reheat, sprinkle water on the rice, cover, and microwave for 30-45 seconds until steamed and softened.

Notes

  • Granulated sugar amount can be adjusted to taste in both the coconut rice and sauce.
  • Ube extract is optional but enhances the purple color and flavor alongside ube halaya.
  • Soaking rice overnight ensures the sticky rice cooks evenly and has the right chewy texture.
  • If steaming rice after shorter soaking, increase steaming time to get fully cooked rice.
  • Use ripe, sweet mangoes for the best balance of flavors.
  • Toast shredded coconut lightly for added texture and aroma topping, if desired.
  • Microwaving with water helps restore softness if rice hardens after refrigeration.

Keywords: Thai mango sticky rice, mango sticky rice recipe, Thai dessert, glutinous rice dessert, coconut sticky rice, ube sticky rice

Find it online: https://cheframiflavor.com/thai-mango-sticky-rice-recipe/