Indulge in a classic taste of Thailand with this beautifully vibrant dessert. Perfectly balancing sweet, creamy, and subtly salty notes, this dish pairs perfectly ripe, juicy mango slices with rich, coconut-infused glutinous rice. Whether you choose to serve it traditionally or style it elegantly on a banana leaf, this iconic treat is surprisingly simple to recreate at home and makes for a stunning, crowd-pleasing finish to any meal.
The Ingredients
For the Sticky Rice:
- 1 cup Thai sweet rice (also labeled as glutinous rice, regular rice will not work!)
- 0.5 cup plus 2 tablespoons (or about 2/3 cup) canned full-fat coconut milk
- 0.5 cup white sugar
- 0.5 teaspoon salt
For the Salted Coconut Sauce (The white drizzle):
- 1/3 cup canned full-fat coconut milk
- 1 tablespoon sugar
- 0.25 teaspoon (or 1/4 teaspoon) salt
- 1 teaspoon rice flour or cornstarch (dissolved in 1 tablespoon water to thicken)
For Serving & Garnish:
- 1 to 2 ripe, sweet Nam Dok Mai or Ataulfo (honey) mangoes, sliced
- Toasted sesame seeds or chia seeds
- Optional: Toasted mung beans
Step-by-Step Instructions
1. Prep and Steam the Rice
- Soak: Wash the glutinous rice thoroughly in cold water 3 to 4 times until the water runs clear. Soak the rice in plenty of water for at least 4 hours (or overnight).
- Steam: Drain the rice. Wrap it in cheesecloth or a fine mesh strainer and place it in a steamer basket over boiling water. Cover and steam for 20 to 25 minutes until the grains are tender and translucent.
2. Make the Sweet Coconut Liquid
- While the rice steams, combine your main portion of coconut milk, 0.5 cup sugar, and 0.5 teaspoon salt in a small saucepan over medium heat.
- Stir constantly until the sugar is fully dissolved. Do not let it boil! Remove from heat.
3. Soak the Rice
- Immediately transfer the hot, freshly steamed sticky rice into a bowl. Pour the warm coconut liquid over it.
- Stir well, cover the bowl tightly, and let it rest for 20 to 30 minutes. The rice will absorb all that rich coconut milk and become perfectly glossy and sweet.
4. Make the Thick Topping Sauce
- In another small saucepan, combine 1/3 cup coconut milk, 1 tablespoon sugar, and your remaining salt. Bring to a gentle simmer.
- Stir in the starch slurry and cook for 1 minute until it thickens into a rich, velvety white sauce. Let it cool.
5. Assemble like in our Featured Image
- The Base: Lay down a clean banana leaf on a wooden serving board.
- The Elements: Mold a scoop of the sweet sticky rice on one side and garnish it with an edible flower. Slice a perfectly ripe mango and fan it out beautifully parallel to the rice.
- The Finishing Touches: Artistically drizzle your thick, salted coconut sauce across the center connecting the two, and scatter a blend of sesame seeds or chia seeds over top for that modern twist.
