Mango Sticky Rice

A Sweet Delight of Thailand: + Vegan & GF!

There are countless mango sticky rice recipes out there, but let me tell you, this one takes the cake. And trust me, you won’t be able to argue with me on this.

Alright, alright, maybe I’m a little biased here, but this recipe holds a special place in my heart. It’s my grandma’s secret recipe, and I’ve been chowing down on it since forever. It’s perfection on a plate. It’s like a one-way ticket to nostalgia city, bringing back all those cozy feels of home.

Equipment

Large mixing bowl
Steamer basket
Cheesecloth
Medium saucepan
Wooden spatula or silicone spatula
Digital food scale

Details

Servings

8 serving

Prep time

15 minutes

Cooking time

35 minutes

total time

50 minutes

Ingredients

FOR STICKY RICE
255g glutinous rice
90g granulate sugar
215g coconut milk
1/2 teaspoon salt
1/2 tablespoon vegetable oil
2 pandan leaves (optional)
FOR COCONUT SAUCE
45g sugar
165g coconut milk
6g corn starch (use 4-5g if you prefer your coconut sauce to be more runny)
1/4 teaspoon salt
FOR ASSEMBLY
2 ripe mangoes (sliced)
Fried crispy mung bean

For sticky rice

Begin by rinsing the glutinous rice with cold water and allowing it to soak for a minimum of 3-4 hours.
After soaking, drain the water and transfer the glutinous rice to a steamer basket lined with cheesecloth. Steam the rice over high heat for 25 minutes. Then, reduce the heat to low and continue steaming for an additional 10 minutes or until the rice is fully cooked.
Once the rice is cooked, it’s time to prepare the coconut mixture. In a medium saucepan, combine coconut milk, granulated sugar, salt, vegetable oil, and pandan leaves (optional). Heat the mixture over medium heat, stirring constantly until the sugar has dissolved. Remove the saucepan from the heat, remove the pandas leaves and set it aside.
In a large bowl, place the cooked sticky rice and pour the coconut mixture over it. Use a wooden spoon to thoroughly mix the rice and sauce until the rice is fully coated.
Cover the bowl with a clean towel or a lid and allow it to rest for 15 minutes. This will enable the rice to absorb the sauce.
After 15 minutes, remove the cover and use a wooden spoon to fold the bottom of the rice upward. Then, cover the bowl again and let it rest for an additional 10 minutes.

for coconut sauce

In a medium saucepan, combine coconut milk, granulated sugar, salt and cornstarch. Stir until the corn starch completely dissolves.
Heat the mixture over medium heat, stirring constantly until it thickens.
Remove from heat and let the sauce cool to room temperature before serving.

Note: You can adjust the sweetness and saltiness of the sauce to your preference. Simply add more sugar or salt as needed, stirring well to dissolve before tasting.

for fried crispy mung bean

Place the mung beans in a bowl and cover them with water. Allow them to soak for at least 2 hours.
After soaking, drain the water from the mung beans and rinse them thoroughly under running water. This will remove any impurities or residue.
Boil the mung bean in a pot of water for 15 minutes.
Spread the mung beans on a clean kitchen towel or paper towels. Pat them dry gently to remove excess moisture. Make sure the beans are completely dry before frying, as any residual moisture can cause the oil to splatter.
In a deep skillet or a pot, heat vegetable oil to a medium-high temperature. You will need enough oil to fully submerge the mung beans.
Carefully add the mung beans to the hot oil, ensuring they are fully submerged. Stir occasionally to ensure they cook evenly. Fry until the mung beans turn golden brown and crispy.
Once the mung beans are crispy and golden, use a slotted spoon or a wire mesh strainer to remove them from the oil. Place them on a plate lined with paper towels to drain excess oil.

assembly

To serve, divide the rice into individual plates and top each serving with sliced mango. Drizzle the coconut sauce over the sticky rice and sprinkle fried mung bean on top.