About this recipe

✨

Recipe highlight

Why you’ll love it

If you want the Thai dessert that people search for nonstop and remember forever, this is it, ultra tender sticky rice, real coconut depth, and mango sweetness that feels expensive.

Ingredients

• Sticky rice
• 🍚 300 g Thai glutinous rice (1½ cups / 10.6 oz)
• 💧 1.5 l water, for soaking (6 cups / 51 fl oz)
• Coconut soak
• 🥥 400 ml coconut milk, full fat (1⅔ cups / 13.5 fl oz) dairy
• 🍬 80 g sugar (⅓ cup / 2.8 oz)
• 🧂 3 g fine sea salt (½ tsp / 0.1 oz)
• Salted coconut drizzle
• 🥥 200 ml coconut milk, full fat (¾ cup / 6.8 fl oz) dairy
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• 🌽 6 g cornstarch (2 tsp / 0.2 oz)
• 💧 30 ml water (2 tbsp / 1 fl oz)
• Mango and finish
• 🥭 3 ripe mangoes, sliced (3)
• 🫘 30 g crispy mung beans, or toasted sesame (¼ cup / 1.1 oz) sesame

Preparation

• 1 Rinse and soak Rinse sticky rice until water runs mostly clear, cover with water, and soak 4 hours so it steams tender, not chalky. 💧
• 2 Steam the rice Drain rice well, steam in a lined steamer basket 25 min until fully translucent and chewy tender. 🍚
• 3 Warm the coconut soak In a saucepan on low heat, warm coconut milk with sugar and salt 2 min until dissolved, do not boil hard. 🥥
• 4 Soak the rice Transfer hot rice to a bowl, pour in 300 ml (1¼ cups / 10 fl oz) of the warm coconut soak, fold gently, cover, and rest 20 min to absorb. ✨
• 5 Make the drizzle slurry Whisk cornstarch with water until smooth and lump free. 🌽
• 6 Thicken the drizzle Warm coconut milk with salt on low heat, whisk in the slurry, simmer 60–90 sec until lightly thick and glossy, then cool 5 min. 🥣
• 7 Prep the mango Slice mango cheeks and cut into clean fan slices for a premium plate. 🥭
• 8 Plate Scoop sticky rice onto plates, add mango slices, spoon salted coconut drizzle over the rice, and finish with crispy mung beans. 🫘

Timing details

Nutrition

Estimated values per serving.

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