Mango Sticky Rice

How to Make Mango Sticky Rice

1. 1

   Step 1: Soak the glutinous rice

   Rinse 2 cups glutinous rice under cold water until the rinse water runs nearly clear, then place in a bowl and cover with 2 cups warm water. Soak at room temperature for 4 hours (or overnight in the fridge) so the grains hydrate evenly. After soaking, drain thoroughly in a fine-mesh sieve and set aside to steam.

   For this step

   • 2 cupsGlutinous (sweet) rice
   • 2 cupsWarm water (for soaking)
   
2. 2

   Step 2: Prepare the coconut rice sauce

   Combine 1 1/4 cups full-fat coconut milk, 1/3 cup granulated sugar, and 1/2 teaspoon fine sea salt in a small saucepan and warm over low heat until the sugar dissolves—do not boil. Remove from heat and reserve; this mixture will be divided: most will be mixed into the hot steamed rice and a small portion kept for serving (see step 6). Keep warm.

   For this step

   • 1 1/4 cupsFull-fat coconut milk
   • 1/3 cupGranulated sugar
   • 1/2 tspFine sea salt
   
3. 3

   Step 3: Steam the soaked rice

   Line a bamboo steamer or a fine-mesh steamer basket with cheesecloth or a thin clean towel, add the drained rice and steam over simmering water for 20–25 minutes until the grains are translucent and tender. Transfer the hot steamed rice to a heatproof bowl, pour about 1 cup of the warm coconut sauce over it, gently fold to combine, then cover and let the rice absorb the coconut for 15–20 minutes until glossy and sticky.
   
4. 4

   Step 4: Make the coconut–palm caramel

   In a small saucepan, combine 1/2 cup palm sugar and 1/3 cup coconut cream with 2 tablespoons water and simmer over medium-low heat until the sugar dissolves and the mixture reduces to a syrupy consistency, about 6–8 minutes. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry, whisk into the simmering syrup and cook 1–2 minutes until slightly thickened; remove from heat and cool slightly to a pourable but viscous sauce.

   For this step

   • 1/2 cupPalm sugar (or light brown sugar)
   • 1/3 cupCoconut cream (or extra full-fat coconut milk)
   • 1 tspCornstarch (or tapioca starch)
   
5. 5

   Step 5: Prepare mangoes and garnish

   Peel and slice 2 ripe mangoes into thin, even slices or cubes. Lightly toast 2 tablespoons split mung beans or sesame seeds in a dry skillet over medium heat until fragrant and golden, then set aside to cool for garnish.

   For this step

   • 2 largeRipe mangoes
   • 2 tbspToasted split mung beans or toasted sesame seeds (garnish)
   
6. 6

   Step 6: Assemble and serve

   Spoon warm coconut sticky rice onto plates or banana leaves, arrange mango slices alongside, and drizzle generously with the palm–coconut caramel and the reserved coconut sauce. Finish with toasted mung beans or sesame seeds and serve immediately while the rice is warm for the best contrast of textures and flavors.
   

1. Rinse 2 cups glutinous rice under cold water until the rinse water runs nearly clear, then place in a bowl and cover with 2 cups warm water. Soak at room temperature for 4 hours (or overnight in the fridge) so the grains hydrate evenly. After soaking, drain thoroughly in a fine-mesh sieve and set aside to steam.
2. Combine 1 1/4 cups full-fat coconut milk, 1/3 cup granulated sugar, and 1/2 teaspoon fine sea salt in a small saucepan and warm over low heat until the sugar dissolves—do not boil. Remove from heat and reserve; this mixture will be divided: most will be mixed into the hot steamed rice and a small portion kept for serving (see step 6). Keep warm.
3. Line a bamboo steamer or a fine-mesh steamer basket with cheesecloth or a thin clean towel, add the drained rice and steam over simmering water for 20–25 minutes until the grains are translucent and tender. Transfer the hot steamed rice to a heatproof bowl, pour about 1 cup of the warm coconut sauce over it, gently fold to combine, then cover and let the rice absorb the coconut for 15–20 minutes until glossy and sticky.
4. In a small saucepan, combine 1/2 cup palm sugar and 1/3 cup coconut cream with 2 tablespoons water and simmer over medium-low heat until the sugar dissolves and the mixture reduces to a syrupy consistency, about 6–8 minutes. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry, whisk into the simmering syrup and cook 1–2 minutes until slightly thickened; remove from heat and cool slightly to a pourable but viscous sauce.
5. Peel and slice 2 ripe mangoes into thin, even slices or cubes. Lightly toast 2 tablespoons split mung beans or sesame seeds in a dry skillet over medium heat until fragrant and golden, then set aside to cool for garnish.
6. Spoon warm coconut sticky rice onto plates or banana leaves, arrange mango slices alongside, and drizzle generously with the palm–coconut caramel and the reserved coconut sauce. Finish with toasted mung beans or sesame seeds and serve immediately while the rice is warm for the best contrast of textures and flavors.