How To Make Thai Mango Sticky Rice
About this recipe
Mango Sticky Rice is a beloved Thai dessert that combines sweet, sticky rice with ripe mango and a rich coconut sauce. This version is not overly sweet, allowing the flavors to shine through, making it a favorite among many.
In this recipe from ThaiChef Food, you'll learn how to create this classic dish with simple ingredients and straightforward steps, ensuring a delicious result every time.
Ingredient notes
- 500g of sticky rice is approximately 3.5 cups.
- You can substitute pandan leaves with other flavorings if they're not available, but they enhance the dish's authenticity.
- For the crispy topping, mung beans are suggested, but you can also use sesame seeds or crushed peanuts.
Tips from ThaiChef Food’s video
- Rinse the sticky rice until the water runs clear to remove excess starch, which helps achieve the right texture.
- Allow the sticky rice to sit covered for 40 minutes after cooking to absorb the flavors from the coconut mixture.
- When making the coconut topping, heat until it thickens, which is crucial for the right consistency.
Good to know
- How many servings does this recipe yield?
- This recipe yields approximately 2-3 servings.
- What can I use instead of pandan leaves?
- If you cannot find pandan leaves, you can omit them, but the flavor will be less authentic.
- How long do I let the sticky rice sit after cooking?
- Let the sticky rice sit covered for 40 minutes after cooking to absorb the flavors.
No life story here — the video and the recipe are the whole point. All credit to ThaiChef Food: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Rinse the sticky rice (500g) several times until the water runs clear, then strain it.
- 2
Add the rinsed sticky rice to a rice cooker with 500ml of water and cover it.
- 3
Add 3 pandan leaves to the rice cooker for flavor.
- 4
In a separate pot, combine 250g of sugar, 0.5 tbsp of salt, and 300ml of coconut milk. Heat on medium until the sugar melts, stirring occasionally.
- 5
Once the sugar has melted, pour the mixture over the cooked sticky rice and stir well.
- 6
Cover the rice cooker and let it cook for an additional 10 minutes, then let it sit for 40 minutes to absorb the flavors.
- 7
For the coconut topping, mix 200ml of coconut milk, 0.33 tsp of salt, and 1 tsp of corn starch in a pot. Heat until it thickens, then remove from heat.
- 8
Serve the sticky rice topped with the coconut sauce and crispy mung beans.
Heads up — we had to guess a little:
- Crispy mung bean is inferred as a common topping; could also use sesame or peanuts.
Credit where it’s due: this recipe was transcribed from ThaiChef Food’s original video on YouTube. Follow them there — it’s their dish.
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