Ingredients
For the Sticky Rice
- 1 cup Thai glutinous (sticky) rice
- Water, for soaking
For the Coconut Sauce
- 1 cup full-fat coconut milk
- ⅓ cup granulated sugar
- ½ teaspoon salt
For the Thick Coconut Topping
- ⅓ cup full-fat coconut milk
- 1 teaspoon cornstarch
- 1 tablespoon water
- Pinch of salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds or toasted mung beans (optional)
- Fresh mint leaves (optional)
Instructions
1. Soak the Rice
Rinse the sticky rice under cold water until the water runs mostly clear. Cover it with fresh water and soak for 4–8 hours or overnight. Drain well before cooking.
2. Steam the Rice
Place the soaked rice in a steamer lined with cheesecloth or a clean kitchen towel. Steam over simmering water for 25–30 minutes, flipping the rice halfway through, until tender and translucent.
3. Make the Sweet Coconut Sauce
While the rice steams, combine 1 cup coconut milk, the sugar, and ½ teaspoon salt in a saucepan over medium-low heat. Stir until the sugar dissolves completely. Do not let the mixture boil.
4. Sweeten the Rice
Transfer the hot cooked rice to a bowl. Pour about three-quarters of the warm coconut sauce over the rice and gently fold to combine. Cover and let the rice absorb the liquid for 20–30 minutes.
5. Prepare the Coconut Topping
In a small saucepan, whisk together ⅓ cup coconut milk, the cornstarch dissolved in 1 tablespoon water, and a pinch of salt. Cook over medium heat, stirring constantly, until slightly thickened. Remove from the heat and let cool slightly.
6. Slice the Mangoes
Peel the mangoes and slice the flesh away from the pit into thin, even slices.
7. Plate and Garnish
Divide the sticky rice among serving plates. Arrange the sliced mango alongside the rice, drizzle with the thick coconut topping, and sprinkle with toasted sesame seeds or toasted mung beans if desired. Garnish with fresh mint for a pop of color.