Description
A traditional Thai dessert made with glutinous sticky rice, sweet coconut milk, and slices of ripe mango. It’s creamy, tropical, naturally gluten-free, and vegan-friendly.
Ingredients
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1 cup glutinous (sticky) rice
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1 cup full-fat coconut milk
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½ cup sugar
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½ tsp salt
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1–2 ripe mangoes, peeled and sliced
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1 tbsp toasted sesame seeds or mung beans (optional, for garnish)
Instructions
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Rinse and soak the glutinous rice for 6–8 hours or overnight.
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Steam the soaked rice for 25–30 minutes until tender.
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Prepare coconut sauce: In a saucepan, heat coconut milk, sugar, and salt. Stir until sugar dissolves.
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Mix coconut sauce (¾ of it) into the cooked rice while hot. Let it rest for 20–30 minutes.
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Slice mangoes thinly and evenly.
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Assemble: Plate a scoop of sticky rice, arrange mango slices, drizzle with remaining coconut sauce, and garnish.
Notes
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For vibrant color, add a few drops of butterfly pea flower extract or use black sticky rice.
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Use only full-fat coconut milk for best results.
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Best served warm or at room temperature.
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Store rice and mango separately in the fridge.
- Prep Time: 10 minutes (plus soaking)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Calories: 380–450 kcal
- Sugar: 25–30g
- Sodium: 120mg
- Fat: 10–15g
- Saturated Fat: 9g
- Carbohydrates: 65–75g
- Fiber: 2g
- Protein: 3–4g