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Mango Sticky Rice

Mango Sticky Rice

Recipe by Trish yee
Embark on a tropical journey with my Mango Sticky Rice recipe, a delectable fusion of flavors that captures the essence of sweetness and indulgence. This iconic Thai dessert marries the velvety richness of perfectly ripe mangoes with the comforting embrace of glutinous rice cooked to a delicate chewy perfection.
The rice, infused with the subtle creaminess of coconut milk and a touch of sugar, becomes a canvas for the succulent mango slices that crown it. The vibrant hues of the mango contrast beautifully with the pristine white rice, creating a visual masterpiece that mirrors the taste experience to come.
Drizzled with a luscious coconut sauce, each spoonful transports you to a tropical paradise where the harmony of flavors dances on your palate. Whether enjoyed as a refreshing finale to a meal or as a standalone indulgence, my Mango Sticky Rice recipe is a celebration of exotic sweetness that promises to leave a lasting impression of culinary delight.
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Thai
Servings 4 People

Ingredients
  

Coconut Sticky Rice

  • 1 cup white glutinous white rice
  • cup coconut milk
  • ½ tsp salt
  • ½ cup of sugar

Salted Coconut Sauce

  • ½ cup coconut milk
  • ¼ tsp salt
  • 1 tsp rice flour
  • 1 Tbsp water

Others

  • 2 Tbsp shelled split mung beans
  • 2-3 mangoes

Instructions
 

  • For the sweet sticky rice:
  • Wash the rice in cold water, vigorously swishing the rice, 5 times or until the water runs clear. Let soak in water for at least 4 hours or overnight. Drain the rice very well and steam the rice for 25-30 minutes.
  • While the rice is cooking, put the coconut milk, sugar, and salt in a pot. Cook, stirring, until the sugar is completely dissolved. Keep warm.
  • When the rice is done, immediately pour the syrup over the rice. Stir and break up any lumps, then cover with foil and let sit for 20 minutes. After 2o minutes, stir the rice again with a rubber spatula, folding the bottom part up to the top. Let sit for at least another 20 minutes or until ready to serve.
  • For the salted coconut sauce:
  • Dissolve the rice flour in the water until there are no more lumps. Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium heat until the mixture comes to a gentle boil and has thickened. Let cool.
  • For the mung beans:
  • Rinse the beans twice in cold water. Add the beans to a small pot and cover with 2 cups of cold water. Over medium heat, bring the water to a gentle boil. Once boiled, immediately remove from heat and cover the pot; let sit for 10 minutes. Drain off the cooking water and rinse the beans in cold water. Drain the beans well. In a lightly greased saute pan, toast the beans over medium high heat, stirring frequently, until the beans are dry, crunchy and starts developing a light golden colour. Let cool on a plate.
  • Assembly:
  • Serve the rice beside sweet, fresh mango. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.
  • Opened Mango Sticky Rice
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Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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