a delectable dessert from Thailand.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups uncooked glutinous (sticky) white rice, rinsed
- 1 (13.5 ounce) can coconut milk, divided
- 1 cup white sugar
- 1 tablespoon white sugar
- ¼ teaspoon salt
- ¾ teaspoon cornstarch
- 2 ripe mangoes, peeled and cubed
Instructions
- Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
- Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
- Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
- Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
- To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.
- You can also steam the sweet rice using the traditional method. You may want to leave the salt out and taste the sauce before you add any.
Reviews
Delicious. We just added a bit of vanilla to the sauce and it was great.
Soooo good. The microwave trick worked just as good as a steamer. Side note though. When making the sauce, the salt adds a very salty tanginess even if it’s really small. So if you want the sauce to be sweeter, ad just a pinch of salt.
Ok, so this is interesting according to the instructions, it says one tablespoon of sugar, salt and corn starch well, that’s incorrect, so just make sure that you look at the ingredients and not assume that all 3 ingredients is one tablespoon. other than that it’s fantastic!!
Thank you because my mom has to make it with 24 hours and I love sticky rice more than anyone in my family because it is my favorite dessert.
Absolutly DELICIOUS!!!!!
I followed this exactly, except that I cooked my glutinous rice in my rice cooker like I always do. It turned out awesome. My daughter said it was just as good as any sticky rice/mangoes we had in Thailand! This is a keeper!
Alright, though I would say A) follow the other suggestion in the reviews (doubling the sugar in the sauce and adding vanilla), B) don’t add the salt unless you really need it, otherwise it tastes weird.
I suggest cooking the rice regularly because I struggled doing it this way.
Best with leftover COLD sticky rice added earlier (breaks down less when cooking and moistens up old, drying rice). When we have a lot of leftover sticky rice at the temple we make this for breakfast. Not sure the cornstarch is necessary since sticky rice is very glutenous. To be authentic palm sugar should be used, and it cuts down on the sweetness some reviewers complained about. Thais usually use coconut cream since a lot of milk can be made from a little cream, then add some leftover cream to sweetened condensed milk and a little butter to make a drizzle to go over the final plate if you like it sweeter. Laos often substitute pineapple for mangoes where I live. I have also made this will cinnamon.
This has quickly become a family favorite. I love that the sauce is a bit salty to balance out the dish. When I can’t find good mangoes I use fresh pineapple or strawberries, all delicious. Also I always add crushed peanuts on top for an added salty crunch.
This was perfect! My only tweak was adding a bit of vanilla to the rice mixture! So quick and easy!
Much yum. Squishy and tasty, and went well with mangos. Will make again, if Irma doesn’t destroy my rice, coconut, and mango farms.
Excellent desert! Microwave turned out to be a simple and great way to make the rice.
I did not make any changes to the recipe and it came out great. My husband, who is very picky, said it was just like the one at our favorite Thai restaurant.
much easier than I anticipated and delicious!
I made this for a friend and she loved it! It wasn’t too sweet nor plain. The recipes says to cook it the rice in the microwave but I used the traditional bamboo and pot method to make the sticky rice. If you dice the mangoes, you’ll need more than 2!!
Yum did with just plane coconut milk for the sauce with mango and strawberries!
Oh and to get that ” pasty ” taste out of the sauce I omitted the corn starch and used ” WONDRA “by Gold Medal instead! Worked great. I also added an 1/8th teaspoon of coconutf flavoring to the sauce as well as the rice. It worked well also.
Made this last night. Came out great. Hubby loved it. I’ll be making again.
It’s perfect!my favorite Thai restaurant has this as a dessert and this tastes just like it!
So easy and so delicious!! A trick for making the sticky rice: soak your rice over night and steam the next day. I use a colander and a large pot with a lid to steam the rice and it come out perfect!