Sàwàt-dii kha from Thailand. Since I’m on vacation here, this Thai recipe couldn’t be any more appropriate. I already got to know mango sticky rice a few years ago when I was here for the first time and just couldn’t eat curries or pad thai anymore. So I must have been the happiest person in the whole world when I found the small food stall that sold this classic Thai street food. I mean: a sweet dish with mango, rice and coconut milk – that’s just my cup of tea.
The reason why it’s called sticky rice is pretty obvious: it’s just really sticky. Seriously, it’s nothing like the short-grain rice we’re used to for making rice pudding. Also, instead of cooking the rice, Thai sticky rice is steamed. It may sound intimidating if you never steamed rice before, but the recipe for mango sticky rice is super simple and it’s unbelievably tasty. Thais eat this sweet rice as snack or dessert. Anyway, I fell in love with the dish right away and I didn’t even have to change anything about the original recipe. But do the math yourself by looking at the ingredients and the simple steps. Or even better: just make it yourself and then you’ll see if the dish wins you over as well.
Mango sticky rice is probably the most popular dessert in Thailand. No wonder, as it's just so delicious. With this simple recipe you can make tasty Thai street food at home.
- 1 cup sticky rice
- 1 can of coconut milk
- 3-4 tbsp coconut sugar
- a pinch of salt
- 2 tbsp starch (I'm using tapioca, alternative: potato starch)
- 2 mangos
- (black) sesame seeds for garnishing (optional)
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Rinse rice thoroughly until water runs almost clear and soak in cold water for at least 1 hour (the longer the soaking time, the shorter the cooking time).
Drain rice and rinse once more.
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Pour rice into a clean kitchen towel and place it into a steamer basket / colander. Boil about 2 inches of water in a large pot and set the steamer over it; make sure the rice doesn't dip down into the water. Cover and steam for 20 minutes.
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In the meantime heat coconut milk in a small pot (don't boil it!). Add sugar and salt and stir until dissolved. Add half of the coconut sauce to the rice, mix well and leave to stand for about 10 minutes.
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Add starch to the coconut sauce left in the pot and heat on low until thickened.
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Cut mango diagonally (traditionally) or into cubes and add to the rice. Garnish with thickened sauce and sesame seeds.
- Rice keeps well in the fridge for 1-2 days and reheats well, too.
- It's also delicious cold and it travels well, so it's a great sweet lunch / snack for on the go.
- It doesn't always have to be mango. Try it with papaya or peaches or any other fruit you like or that's in season.
I hope you love this recipe – please let me know in the comment section below! If you make this dish, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
