Ingredients
Sticky Rice:
- 2 cups glutinous(sticky rice) I used premade rice by Bibogo or Innovasion
- 1 ½ cups canned coconut milk
- ½ cup coconut sugar or white sugar
- ½ tsp salt
Coconut Sauce:
- ¾ cup canned coconut milk
- 2 tbsp coconut sugar or white sugar
- ¼ tsp salt
- 1 tbsp cornstarch mixed with 2 tbsp water for thickening, optional
For Serving:
- 3 ripe mangoes peeled and sliced
- 1 tbsp toasted sesame seeds or crushed peanuts
- 1 tbsp coconut flakes optional
Instructions
Prepare the Sticky Rice
- Rinse the rice several times until the water runs clear. This removes excess starch and ensures the rice cooks evenly.
- Soak the rice for at least 4 hours or overnight for the best texture.
- Drain and steam the rice in a bamboo or metal steamer for 25-30 minutes, until it turns translucent and sticky.
Make the Coconut Sauce
- In a saucepan over medium heat, combine 1 ½ cups coconut milk, ½ cup sugar, and ½ tsp salt.
- Stir continuously until the sugar dissolves, then remove from heat.
- Pour the warm coconut mixture over the steamed sticky rice, stir, and cover. Let it sit for 15 minutes to absorb the flavors.
Make the Sweet Coconut Drizzle
- In a saucepan, heat ¾ cup coconut milk, 2 tbsp sugar, and ¼ tsp salt over low heat.
- If using cornstarch, add the slurry and stir until the sauce thickens (1-2 minutes). Remove from heat.
Assemble & Serve
- Place a scoop of sticky rice on a plate, arrange mango slices on the side, and drizzle with the coconut sauce.
- Sprinkle with toasted sesame seeds, crushed peanuts, or coconut flakes for extra texture.
Notes
No steamer? Use a fine mesh strainer over a pot of boiling water and cover with a lid.
Want extra richness? Use full-fat coconut milk for a creamier result.
Looking for a twist? Try adding a splash of vanilla extract to the coconut sauce.
Best mango varieties? Use Ataulfo (Honey) or Thai Nam Dok Mai mangoes for the sweetest flavor!