Mango Sticky Rice

One of my favourite treats from Thailand. Not quite as good, but close enough!

Makes 1 servings.

Previous-night preparation

Place the rice in a bowl and cover with water. Leave for at least 3 hours, or overnight.

1 cups glutinous rice
1 Tbsp sugar
0.5 tsp salt
Coconut sauce
1 cups coconut milk
4 Tbsp sugar
1 tsp salt
2 Tbsp rice flour
Salty coconut topping
1 cups coconut milk
4 Tbsp sugar
1 tsp salt
2 Tbsp rice flour
1 mango

Add some water to a steamer, and bring to the boil. Drain the rice, and transfer onto a clean tea towel. Pat down to evenly cover the central part of the towel, then fold in the top and sides so it is folded into a kind of pillow. Cover and steam for 20 mins. While the rice is steaming, mix the coconut sauce ingredients in a separate bowl. Add the steamed rice while still hot, and mix well. Cover and leave for 45 mins. To make the salty coconut topping, place the rice flour in a saucepan to start with, and add small amounts of of coconut milk while stirring to prevent lumps. Add all remaining salty coconut topping ingredients, and cook for 3-4 mins until it thickens a bit. Serve with mango.

Adapted from Marion's Kitchen


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