Description
This Sticky Rice with Coconut Sauce is a classic Thai dessert made with tender glutinous rice, a rich and silky coconut sauce, and juicy slices of ripe mango. Finished with a sprinkle of toasted sesame seeds or mung beans, this gluten-free tropical treat is the perfect balance of sweet and savory, creamy and fresh.
Ingredients
Units
Scale
For the Sticky Rice:
- 1 cup glutinous rice (sticky rice)
- 1 1/2 cups water
- 1 ripe mango, peeled and sliced
For the Coconut Sauce:
- 1 cup coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cornstarch (optional, for thickening)
For Garnish:
- 1 tablespoon toasted sesame seeds or mung beans
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Soak for at least 2 hours or overnight for best results.
- Drain and steam the soaked rice in a bamboo steamer or regular steamer for 20–25 minutes until fully tender.
- While the rice steams, prepare the coconut sauce: In a saucepan, combine coconut milk, sugar, and salt. Simmer on low heat until the sugar dissolves. Optional: stir in a cornstarch slurry to thicken the sauce slightly.
- Once rice is cooked, transfer to a bowl and pour half of the warm coconut sauce over it. Let it sit for 10 minutes to absorb the flavors.
- To serve, portion the sticky rice onto plates, top with sliced mango, and drizzle with the remaining coconut sauce.
- Garnish with toasted sesame seeds or mung beans for a delightful crunch.
Notes
- For an even more fragrant rice, line the steamer with banana leaves before adding the soaked rice.
- This dessert is best served warm or at room temperature.
- Can be made dairy-free and vegan using plant-based ingredients (which it already is!).
