THAI MANGO SWEET STICKY RICE

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This Thai Mango Sweet Sticky Rice – one of my all-time favorite desserts. I like to take a bite, close my eyes, savor every moment it stays in my mouth, and just let the world fade away. I’m telling you – it’s the best form of food therapy.

You can find this dessert in most Thai restaurants, but you should also know it is super easy to make right in your own kitchen. It takes a few ingredients and a little time in the kitchen, and you can indulge in all the Thai Mango Sweet Sticky Rice you want, at anytime…dreams DO come true!

Thai Mango Sweet Sticky Rice Recipe
A classic Southeast Asian dessert! Soft, sweet sticky rice smothered with creamy sweet coconut sauce, then paired with sweet, juicy fresh mangos. Lovely and simple to make!

Ingredients

  • 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

Instructions

  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. Homemade steamer to make Thai Mango Sweet Sticky Rice
  5. 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. 
  6. Homemade steamer to make Thai Mango Sweet Sticky Rice
  7. 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.
  8. While waiting for rice to cook, slice mangoes.
  9. 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.
  10. 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.
  11. 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.
  12. Once cool, place rice onto serving plate(s), pair with mangoes, and drizzle the thickened sweet coconut sauce onto rice. Garnish with sesame seeds.
  13. Serve and enjoy!

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