Thai food is one of my favorites, and luckily for me, I have a lot of friends who have lived in Thailand. Because of that, I’ve been graced with the opportunity to eat lots of authentic Thai food throughout my life. This mango sticky rice being one of them. Mango sticky rice is a traditional Thai dessert that’s beloved for its sweet, creamy, and refreshing flavors.
It may seem intimidating to make mango sticky rice at home, but it’s actually incredibly easy and the key ingredients are not hard to find, either:
Sticky Rice (Glutinous Rice): This type of rice has a high starch content, giving it a sticky texture when cooked. It’s typically soaked, steamed, and then mixed with sweetened coconut milk.
Coconut Milk: The coconut milk is sweetened with sugar and a pinch of salt, then warmed and poured over the sticky rice, infusing it with a rich, creamy flavor.
Mangoes: Ripe, sweet mangoes are peeled, sliced, and served alongside the sticky rice. The mangoes should be juicy and fragrant to balance the richness of the coconut rice.
Bamboo Steamer
No, a bamboo steamer is not strictly necessary for mango sticky rice. But of course, I’m going to convince you that you NEED one! Here’s a link to mine!
While a bamboo steamer is traditional and offers certain advantages, such as absorbing excess moisture and imparting a subtle bamboo aroma, you can successfully steam buns using several alternative methods:
- Metal Steamer: A metal steamer basket placed in a pot works well. Make sure to line the basket with parchment paper to prevent sticking.
- Collapsible Steamer Basket: These are often made of metal and can fit into a variety of pots. Again, line the basket to prevent the rice from sticking.
- Plate and Rack: Place a heat-safe plate on a rack inside a pot with some water at the bottom. Cover with a lid and steam as usual.
- Instant Pot or Electric Steamer: Many electric steamers or multi-cookers have steaming functions that work well.
- DIY Steamer: Create a makeshift steamer using a deep pot, a heatproof plate or dish, and some balls of aluminum foil or an upside-down bowl to elevate the plate above the water.
That said, I’ve tried multiple methods and a bamboo steamer is most reliable, and they’re relatively inexpensive. I use it for cooking buns, dumplings, vegetables, etc. Plus, steaming is a lot healthier than frying foods!
Mango Sticky Rice
- Total Time: 4 hours 40 minutes
Description
Mango sticky rice is a delightful Thai dessert featuring sweet, creamy coconut-infused sticky rice paired with juicy, ripe mango slices.
Ingredients
- 2–3 mangoes
Rice:
- 3/4 cup glutinous rice
- 3/4 cup coconut milk
- 1/4 cup sugar
- Dash of salt
Coconut Sauce:
- 1/2 cup coconut milk
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon sugar
- Dash of salt
- Toasted sesame seeds (optional, for garnishing)
Instructions
- Rinse the glutinous rice until the water runs clear. In a large bowl, soak the rice in water for at least 4 hours (or overnight).
- Drain the soaked rice and transfer it to a steaming basket lined with parchment paper. Steam the rice over boiling water for 20 minutes.
- While the rice is cooking, heat the rest of the rice ingredients in a medium-sized pot over medium-high heat until the sugar dissolves. To the steamer, pour it on top of the rice, stirring to combine. Cover the steamer and allow it to sit for 15-20 minutes.
- In a small saucepan, combine the Coconut Sauce ingredients. Cook over medium heat, stirring constantly, until the sauce thickens slightly. Remove from heat and let it cool.
- To serve, scoop the sticky rice onto a plate. Arrange the mango slices alongside the rice. Drizzle the coconut sauce over the sticky rice and enjoy!
- Prep Time: 4 hours 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2