The Savory
Ingredients
- 1 cup glutinous sticky rice (soaked overnight)
- 1 can (400ml) coconut milk
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 large ripe mangoes, sliced
- 2 tbsp toasted sesame seeds
- 1 tbsp coconut cream (for drizzling)
Instructions
Soak the rice
Rinse the sticky rice several times until the water runs clear. Soak in cold water for at least 4 hours or overnight. This softens the grains for steaming.
Steam the rice
Drain the rice and transfer to a cheesecloth-lined steamer basket. Steam over boiling water for 20-25 minutes until the rice is tender and translucent.
Prepare the coconut sauce
While the rice steams, combine the coconut milk, sugar, and salt in a saucepan. Warm over medium heat, stirring until the sugar dissolves. Do not boil. Reserve 1/4 cup for topping.
Coat the rice
Transfer the hot steamed rice to a bowl. Pour the warm coconut sauce over the rice and gently fold to combine. Cover and let rest for 10 minutes — the rice will absorb the creamy sweetness.
Assemble and serve
Mound the sticky rice on serving plates. Arrange sliced mango alongside. Drizzle with reserved coconut cream and sprinkle with toasted sesame seeds. Serve warm or at room temperature.
Tips & Tricks
- Use Thai glutinous sticky rice (also called sweet rice) — regular rice will not work for this dessert.
- Choose mangoes that are fragrant and yield slightly to gentle pressure. Ataulfo or Nam Doc Mai varieties are ideal.
- Serve immediately after assembling for the best texture contrast between warm rice and cool mango.