Mango sticky rice must be the most famous Thai desert – and for good reason! It's creamy and indulgent, but still fresh. Simple to make and sure to please.
- 1 cup glutinous rice
- 1/2 cup coconut milk
- 4 tbsp white sugar
- 1/2 tsp salt
- 2 mangoes – cut into slices
For the drizzle:
- 1/4 cup coconut milk
- 1/4 tsp salt
- 1.5 tbsp white sugar
- 1 tbsp cornflour* mixed with 4 tbsp water to make a paste
- Rinse the glutinous rice in a sieve until the water runs clear.
- Put the rinsed rice in a bowl and cover with water. Leave for at least 2 hours or even overnight.
- After soaking, drain the rice and empty it onto a piece of muslin cloth. Wrap the cloth round the rice so it is secure.
- Put a large pan of water onto boil. Reduce the heat to a high-simmer and put the steamer basket in the pan with the lid on. The rice needs to be able to sit in the basket without touching the water, so if it's bubbling a bit too much, just turn the heat down a little.
- Add the muslin wrapped rice to the steamer basket and cover the pan with a lid. Steam the rice for 30 minutes or until tender.
- While the rice is steaming, add the coconut milk, sugar and salt to a small pan. Heat until the salt and sugar have dissolved.
- Once the rice is cooked, put it in a bowl and pour the coconut milk mix over. Mix it together, breaking up and clumps of rice. Leave to stand for 15 minutes.
- In the small pan from earlier, add all the drizzle ingredients and gently heat. The sugar and salt should dissolve, and the drizzle should thicken up into a thick, but still runny drizzle.
- Serve the rice out into bowls or onto plates, top with the sliced mango, pour over the drizzle then sprinkle with sesame seeds or mung beans!
- Rice flour can be used instead of cornflour
- Category: Desserts
- Method: Steam
- Cuisine: Thai
Keywords: vegan mango sticky rice