Ingredients
Scale
- 1 cup glutinous sticky rice
- 1 cup full-fat coconut milk
- ½ cup white granulated sugar
- ¼ teaspoon salt
- 2 ripe mangoes, sliced
- Sesame seeds or mung beans (optional, for garnish)
Instructions
- Rinse sticky rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight.
- Drain the soaked rice and steam it in a cheesecloth-lined steamer over simmering water for about 30 minutes until tender.
- In a saucepan over low heat, combine coconut milk, sugar, and salt. Stir until the sugar dissolves completely.
- Transfer the cooked rice to a bowl and mix in half of the warm coconut sauce while still warm.
- Peel and slice the mangoes into wedges and arrange them on a serving plate alongside the sticky rice.
- Drizzle remaining coconut sauce over the rice and garnish with sesame seeds or mung beans if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 28g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg