🥭 Mango Coconut Sticky Rice
🎯 Difficulty: Medium
⏱️ Time: 45–60 minutes (including soaking time)
🍽️ Servings: 2
🔥 Estimated Calories: ~400–450 kcal per serving
🧂 Ingredients
- Glutinous rice (sticky rice): 1/2 cup (~320 kcal)
- Coconut milk: 1 cup (~450 kcal)
- Sugar: 2 tbsp (~100 kcal)
- Salt: 1/4 tsp
- Ripe mango: 1 medium (~150 kcal)
- Sesame seeds or mung beans (optional topping): 1 tsp (~20 kcal)
👨🍳 Step-by-step Instructions
Step 1: Soak & Steam the Sticky Rice
Rinse the sticky rice until water runs clear. Soak in water for at least 30 minutes (or up to 4 hours).
Drain and steam the rice for 25–30 minutes until tender.
Step 2: Make the Coconut Sauce
In a small saucepan, combine coconut milk, sugar, and salt. Heat gently over low-medium heat, stirring until sugar dissolves. Do not boil. Reserve 1/4 cup for topping.
Step 3: Mix Rice with Coconut Milk
Once rice is cooked, place it in a mixing bowl. Pour the remaining coconut milk mixture over the hot rice. Stir gently to combine. Cover and let it sit for 10–15 minutes to absorb flavor.
Step 4: Prepare the Mango
Peel the mango and slice into thin pieces.
Step 5: Assemble & Serve
Place a portion of sticky rice on a plate, top with mango slices. Drizzle with reserved coconut sauce. Sprinkle sesame seeds or mung beans if using.
💡 Tips
- Use Thai glutinous rice for the most authentic texture.
- Chill the mango before slicing for a refreshing contrast.
- You can add pandan leaf to the coconut milk while heating for a fragrant aroma.
- Store leftovers in an airtight container and reheat gently before serving.
