Mango Sticky Rice

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!
#themeatmensg #simple #delicious #thai #mangostickyrice #sweettreat

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Adjust Servings
2 mangoes
250g glutinous rice
2strips pandan leaves (cut into 4cm)
200ml coconut milk
50g sugar
¼tsp salt
20g white sesame (toasted)
Coconut Cream:
150ml coconut milk
1tbsp sugar
tsp salt
¾tsp tapioca starch



Wash and rinse 250g glutinous rice until the water is clear. Soak the glutinous rice in water for 6 hours or overnight.
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Drain the water.
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Steam the glutinous rice over a muslin cloth for 15 to 20 minutes until it’s cooked.
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While the glutinous rice is steaming, prepare the coconut cream and sugar mixture.
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In a pot add in 200ml coconut milk, ¼ tsp salt, 50g sugar and bring it to a gentle simmer.
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Gently stirring until all the sugar has dissolved. DO NOT LET IT BOIL.
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When glutinous rice is cooked, remove pandan leaves and transfer rice to mixing bowl
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In a cutting and gentle turning motion, slowly drizzle in the coconut mixture in.
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The glutinous rice will absorb all liquid, resulting in a glistening pearly rice sheen.
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Dry toast 20g sesame seed until . Set aside to cool.
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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.
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Serve glutinous rice with sliced mangoes and drizzle coconut cream on top
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Sprinkle toasted sesame seeds on rice
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