Mango Sticky Rice – 芒果糯米饭

For anyone who has been to the land of smiles, this dish needs no introduction.

Sweet fragrant mangoes stacked on a bed of steamed glutinous rice then topped with rich aromatic coconut cream.

Some say you can have this sweet treat for starters, main course and even dessert!

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  • Servings: 4

  • Time: 1 hr

  • Skill: Intermediate


  1. 2 mangoes

  2. 250g glutinous rice

  3. 2 strips pandan leaves (cut into 4cm)

  4. 200ml coconut milk

  5. 50g sugar

  6. ¼ tsp salt

  7. 20g white sesame (toasted)

Coconut Cream:

  1. 150ml coconut milk

  2. 1 tbsp sugar

  3. ⅛ tsp salt

  4. ¾ tsp tapioca starch


  1. Wash and rinse 250g glutinous rice until the water is clear. Soak the glutinous rice in water for 6 hours or overnight.

  2. Drain the water.

  3. Steam the glutinous rice over a muslin cloth for 15 to 20 minutes until it’s cooked.

  4. While the glutinous rice is steaming, prepare the coconut cream and sugar mixture.

  5. In a pot add in 200ml coconut milk, ¼ tsp salt, 50g sugar and bring it to a gentle simmer.

  6. Gently stirring until all the sugar has dissolved. DO NOT LET IT BOIL.

  7. When glutinous rice is cooked, remove pandan leaves and transfer rice to mixing bowl

  8. In a cutting and gentle turning motion, slowly drizzle in the coconut mixture in.

  9. The glutinous rice will absorb all liquid, resulting in a glistening pearly rice sheen.

  10. Dry toast 20g sesame seed until . Set aside to cool.

  11. Pour 150ml coconut cream into a sauce pot. Stir in 1 tbsp sugar, ¼ tsp salt and ¾ tsp tapioca starch. Bring to a scalding point. Stir gently until sugar dissolves and coconut mixture thickens.

  12. Serve glutinous rice with sliced mangoes and drizzle coconut cream on top

  13. Sprinkle toasted sesame seeds on rice

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