Mango Sticky Rice

Name: Mango Sticky Rice
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup glutinous (sticky) rice; 3 piece pandan leaves, cut into 2-inch lengths; 3 piece ripe mangoes, peeled and cubed; 1 cup coconut milk; 0.25 cup sugar; 0.5 tsp salt; 1 tbsp toasted sesame seeds (optional); 1 piece banana leaf (for steaming, optional)

The beloved Thai dessert: warm coconut-sweetened glutinous rice served with fresh ripe mango, a drizzle of salty-sweet coconut cream and toasted sesame seeds.

40 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

222

Calories

Protein

30g

Carbs

12g

Fat

Scale recipe

4 servings

Original recipe

Ingredients8 items

Produce

🌿pandan leaves, cut into 2-inch lengths3 piece

🥭ripe mangoes, peeled and cubed3 piece

🍃banana leaf (for steaming, optional)1 piece

Pantry

🍚glutinous (sticky) rice1 cup

🥥coconut milk1 cup

🍬sugar¼ cup

⚪toasted sesame seeds (optional)1 tbsp

Spices

🧂salt½ tsp

Instructions

1
Soak the glutinous rice for at least 8 hours or overnight.
2
Line a steamer with a banana leaf, drain the rice and spread it out, then add the pandan leaves.
3
Steam the glutinous rice for 20-25 minutes, until translucent.
25:00 timer
4
Meanwhile, cut the mangoes into small cubes and chill in the fridge until serving.
5
In a saucepan, heat the coconut milk over low heat, add the salt and sugar and stir until dissolved, then remove from the heat.
6
Pour out ¼ cup of the sweetened coconut milk and reserve it for serving.
7
Transfer the cooked rice to a bowl, pour in the rest of the coconut milk and stir until it becomes a thick porridge; let it cool to room temperature as the rice absorbs the milk.
8
Serve the sticky rice with the chilled mango, drizzle with the reserved coconut milk and top with toasted sesame seeds.

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CuisineThai