My favourite dessert of all time!! It brings back so many childhood memories. We’ve spent a lot of time in Thailand as a family, and my favourite part of it all was the food. The best sticky rice I’ve had in Thailand also happens to be the cheapest. To this day, I prefer heading to the food court/street food over fancier establishments in BKK. The real deal.
If you’re more of a visual learner, check out my video!
Thai Mango Sticky Rice (easy, fresh dessert)
- 1 cup Sticky rice (commonly labelled glutinous white rice, glutinous sticky rice)
- 1-2 ripe Mangoes Thinly sliced
- Mint (for garnish)
- 3 tablespoons Mung beans (for garnish)
- 1 can Coconut milk
- A pinch Salt
- 4-5 tablespoons Brown, coconut sugar
Salted coconut drizzle
- 2 tablespoons Rice flour
- 1 cup Coconut milk
- 1 teaspoon Sea salt
- 4 tablespoons Brown/coconut sugar
Prepare the rice & mung beans
- Wash the sticky rice and let it soak in a bowl of water for at least 4 hours or overnight. Do the same with the mung beans. This will get rid of the excess starch.
Ready to cook
- When ready to cook, first remove your mung beans from the water and spread them out on a plate lined with paper towel to let them dry. You'll come back to them later.
- To cook the sticky rice, steam it for 20 minutes over the stove. Refer to my video to see how I do it! Usually people line it with a cheese cloth but I didn’t have one – and it still worked! 😂
- Now make the coconut mixture (which you will soak the rice in when it's done). In a bowl, whisk together coconut milk, sugar and salt.
- When the rice is cooked, pour it into the mixture to soak. Cover and let it rest for 45-60 minutes (longer the better).
- When the soaked rice is ready, make your coconut drizzle. Place rice flour in a small bowl with water, add a dash of coconut milk and stir to get rid of the flour lumps. Now add the mixture into a saucepan on low heat. Add salt & sugar. Cook over medium heat for 3-5 minutes until the drizzle has thickened slightly.
- In a pan on medium heat (not oiled), lightly toast your mung beans until golden. Take off heat.
- Ready to serve! Scoop in some rice, sliced mango, pour on some coconut drizzle and garnish with toasted mung beans and a fresh mint leaf.