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Thai Mango and Sticky Rice Recipe

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3.9 from 13 reviews

Thai Mango and Sticky Rice is a traditional and beloved Thai dessert featuring tender, sweet sticky rice infused with coconut milk, paired with ripe, juicy mangoes. The dish is complemented by a creamy salted coconut sauce and crunchy toasted mung beans, offering an exquisite balance of sweet, salty, and textural contrasts. This recipe details the careful soaking and steaming of glutinous rice, preparation of coconut syrup, and assembly for an authentic, satisfying treat.

Ingredients

Sticky Rice

  • 1 cup white glutinous rice

Coconut Syrup

  • ⅔ cup coconut milk
  • ½ teaspoon table salt
  • ½ cup sugar

Salted Coconut Sauce

  • ½ cup coconut milk
  • ¼ teaspoon table salt
  • 1 teaspoon rice flour
  • 1 tablespoon water

Crispy Mung Beans

  • 2 tablespoons shelled and split mung beans

Fruit

  • 3 sweet, ripe mangoes

Instructions

  1. Wash and Soak the Rice: Place the glutinous rice in a mixing bowl, cover with cold water, and swish vigorously to release starch. Pour off the cloudy water and repeat 4 more times until the water runs mostly clear. Soak the rice in room temperature water for at least 4 hours or overnight. If coloring the rice, use naturally dyed water and refrigerate after 4 hours if not steaming immediately.
  2. Prepare the Steamer: Bring water in the steamer to a full, rapid boil over high heat. Drain the soaked rice thoroughly, shaking off excess water in a sieve. Line the steamer rack with a moist muslin or thin white tea towel and place the rice on it. Fold cloth edges over the rice ensuring space around for steam circulation. Cover with a lid.
  3. Steam the Rice: Steam the rice over rapidly boiling water for 20-25 minutes until fully cooked and no longer crunchy in the center.
  4. Make the Coconut Syrup: While the rice cooks, combine ⅔ cup coconut milk, ½ cup sugar, and ½ teaspoon salt in a small pot. Optionally, add a knotted pandan leaf for aroma. Heat over medium until it begins to bubble, then turn off heat and cover. Reheat until steaming hot a few minutes before rice is done and keep covered.
  5. Combine Rice and Syrup: When rice finishes cooking, immediately transfer to a mixing bowl and pour the hot coconut syrup over the rice. Stir gently to break up lumps, then cover the bowl to let the rice absorb the syrup for 20 minutes.
  6. Redistribute Syrup: After 20 minutes, fold the rice gently with a rubber spatula to redistribute the syrup evenly. Let sit for another 20 minutes or until ready to serve. The rice can be kept at room temperature throughout the day.
  7. Prepare the Salted Coconut Sauce: Mix rice flour and water until smooth. Combine this slurry with ½ cup coconut milk and ¼ teaspoon salt in a small pot. Cook over medium-high heat, stirring constantly until the mixture boils. Remove from heat and allow to cool completely before serving.
  8. Prepare the Crispy Mung Beans: Rinse mung beans under cold water, then add to a small pot with about 2 cups water. Bring to a simmer over medium heat, then immediately remove from heat and cover for exactly 10 minutes to lightly cook. Drain and rinse with cold water, then dry on paper towels.
  9. Toast the Mung Beans: In a lightly greased sauté pan over medium-high heat, toast the mung beans, stirring frequently until dry, crunchy, and lightly golden. Let cool completely. Store in an airtight container if not using immediately (up to 1 month).
  10. Assemble and Serve: Slice the ripe mangoes and serve alongside the sticky coconut rice. Spoon salted coconut sauce over the rice and sprinkle toasted crispy mung beans on top for texture contrast.

Notes

  • Use white glutinous rice specifically, not regular long grain rice, to achieve the sticky texture.
  • Soaking the rice for at least 4 hours ensures tenderness but overnight soaking is ideal.
  • Ripe, sweet mangoes are crucial for authentic flavor; varieties like Ataulfo or Nam Dok Mai work wonderfully.
  • If desired, incorporate natural color into the rice soaking water using ingredients like butterfly pea flowers, refrigerating during soaking as needed.
  • Crispy mung beans add a delightful crunch and can be toasted in advance for convenience.
  • The salted coconut sauce may seem unusual but enhances the sweet rice beautifully when served together.

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