TH
Thailand
Asia
TH
Warm coconut sticky rice served with ripe mango and a lightly salted coconut cream topping.
15 min + 4 hr soaking
35 min
6 servings
Easy
50 min + soaking
2 cups (370 g) Thai glutinous rice; 1 can (13.5 oz/400 ml) coconut milk; 1/2 cup (100 g) sugar; 3/4 tsp fine salt; 1 tsp cornstarch; 1 tbsp water; 3 ripe mangoes; 1 tbsp sesame seeds, optional
1. Rinse rice until water is mostly clear. 2. Soak in water for at least 4 hours and drain. 3. Steam for 25 to 30 minutes until tender. 4. Heat 1 cup coconut milk with sugar and 1/2 teaspoon salt until dissolved. 5. Pour over hot rice, cover, and rest for 20 minutes. 6. Heat remaining coconut milk with remaining salt. 7. Mix cornstarch with water and add. Cook for 1 minute. 8. Serve rice with sliced mango and coconut topping.
SCHNAX TIP
Use Thai glutinous rice rather than ordinary jasmine rice for the proper chewy texture.