mango sticky rice

Mango Sticky Rice is sweetened sticky rice with fresh mangoes. This dessert is very popular in Thailand and Southeast Asia. It&#x27;s so easy to make at home!

Mango Sticky Rice

leaves),

mangoes,

(250 ml) coconut milk

sugar

salt

sesame seeds, optional

banana leaf for steaming

Soak the glutinous rice for at least 8...

Soak the glutinous rice for at least 8 hours or overnight.

Prepare the steamer with a banana leaf. Drain...

Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.

While the rice is cooking, cut the mangoes...

While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.

In a sauce pan, heat up the coconut...

In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.

When the glutinous rice is cooked, transfer it...

When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.

Serve the sticky rice with the chilled mangoes....

Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.

For super quick white sticky rice, use this recipe and learn how to cook sticky rice in under 30 minutes with your rice cooker at home! You don’t even need soaking time with this easy recipe.

Sticky Rice in a Rice Cooker

208 g glutinous rice

244 g filtered water

water (for rinsing)

416 g glutinous rice

488 g filtered water

Measure out the glutinous rice and place it into a strainer. Under running water, wash the rice until the water runs clear.

Add the rice into the cooking pot.

Add the water and make sure the rice is leveled.

Plug in your rice cooker and close the lid. Follow your rice cooker’s instruction, or use the “normal” setting and press start.

Once the rice is finished, open the lid and use the rice paddle to fluff up the rice to remove excess moisture and let it sit for an additional 2 minutes.

Serve immediately.

Mango sticky rice is a customary Southeast Asian and South Asian pastry made with glutinous rice, new mango and coconut milk, and eaten with a spoon or the hands. Typically pastries including tacky rice are improved with palm sugar or jaggery joined with coconut milk and coconut drops, enclosed by banana leaf, then, at that point, steamed or stuffed in bamboo and cooked on an open fire, for example, tacky rice in bamboo. The fundamental fixings required are tacky rice (glutinous rice), canned or new coconut milk, salt, palm sugar and mangoes.

Glutinous rice

Water

Coconut milk

Cup Sugar

Salt

tbsp Cornstarch

Mango

Put the glutinous rice into the rice cooker. Add 1 cup water. Ensure the rice cover with the water.

Shut the rice cooker and change to cook. After it quits cooking, let it stay on &quot;warm&quot;

Then, at that point, you can begin make the coconut cream sauce. Add the coconut milk into bowl (microwave safe), add sugar, and salt. Microwave it for 2 moment. Take off then blending great until the sugar disintegrates.

Pour 1/2 - 1 cup the coconut milk combination into rice cooker. Mix rapidly to blend. Then, at that point, switch the rice cooker on &quot;cook&quot; once more. At the point when it stops, and the rice is done (I like to keep it warm) .

Presently in a little bowl consolidate he cornstarch and water. Then, at that point, fill coconut milk. Take it to the microwave. Also, microwave like clockwork, eliminate and mix until the combination turns out to be somewhat thick (around 2 minutes).

To serve, move the tacky rice into serving plate or bowl. Strip and cut the mango as you want place the cut mango on the top or side of the rice, then, at that point, pour not many spoonful of the coconut cream sauce over the rice. Appreciate!

Make Creamy Rich&nbsp;Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice - Khao Niao Ma Muang). Recreate this popular Thai street food dessert with few simple ingredients (no soaking required).&nbsp;A sweet creamy dream come true!

Instant Pot Mango Sticky Rice

(200 grams) glutinous rice

⅔ cup (167 milliliters) cold water

(167 milliliters) coconut milk

+ 1 tablespoon (62.5 grams) sugar

(309 grams) mango (, peeled and thinly sliced)

(11 grams) coconut flakes

(125 milliliters) coconut milk

(25 grams) sugar

(10 grams) cornstarch

Pressure Cook Sticky Rice: Pour 1 cup (250ml) cold water in Instant Pot. Add a steamer basket. In a stainless steel bowl, add 1 cup (200g) glutinous rice and ⅔ cup (167ml) cold water. Ensure all the rice are submerged. Layer stainless steel bowl on top of the steamer basket. Pressure Cook at High Pressure for 12 minutes, then 12 minutes Natural Release.

Prepare Coconut Milk Mixture: While sticky rice is natural releasing, add ¼ cup + 1 tbsp (62.5g) sugar, a pinch of salt, and ⅔ cup (167ml) coconut milk in a saucepan. Warm mixture over medium-low heat, just so the sugar fully dissolves. Remove mixture from heat and pour into the sticky rice. Gently fluff and mix. Let it sit for roughly 30 - 60 minutes until coconut mixture is fully soaked.

Toast Coconut Flakes: Place 2 tbsp (11g) coconut flakes on a skillet. Toast until golden brown over medium heat (~2 - 3 minutes). Stir occasionally. Remove from heat and set aside.

Prepare Coconut Sauce: In a mixing bowl, mix 2 tbsp (30ml) coconut milk with 1 tbsp (10g) cornstarch. In the saucepan, add ½ cup (125ml) coconut milk, 2 tbsp (25g) sugar, and 2 pinches of salt. Bring mixture to a simmer over medium heat. Thicken the sauce by slowly adding the coconut cornstarch mixture to the simmering coconut milk mixture. Mix well and turn off the heat.

Prepare Mango: Peel off the skin, cut off the ends, then cut mango by gliding a knife along the mango seed.

Serve Instant Pot Mango Sticky Rice Balls:-Layer mango slice on plastic food wrap-Drizzle a small amount of coconut sauce on mango-Place 1 large heaping tablespoon (~40 - 45g) coconut sticky rice on top-Form temari bite as shown in photo below-Sprinkle a pinch of perfectly toasted golden brown coconut flakes on top

Sweet and creamy rice cooked in coconut milk and served with mango.

rice

water

coconut milk

mango

tbsp sugar

cornstarch

Add all ingredients in the Instant Pot except mango.

Close the lid and cook at high pressure for 12 minutes.

When cooking time ends, wait for a natural pressure release for 8 minutes.

Once done, do a quick pressure release.

Open the lid, serve with sliced mango and enjoy.

This Mango Sticky Rice is a copycat Thai dish that is made in the Instant Pot! This method is a simplified version of making traditional sticky rice. This dessert is quick, easy, and delicious! 

Jasmine rice

Coconut Milk

Sweetened Condensed Milk

mango, cubed

To the Instant Pot, add rice and water.

Place the valve on seal and manually pressure...

Place the valve on seal and manually pressure cook for 10 minutes.

After the Instant Pot has finished cooking and...

After the Instant Pot has finished cooking and the time has ran out, quick release the pressure.

Once the pressure has released, remove the lid...

Once the pressure has released, remove the lid and stir in the coconut milk and sweetened condensed milk. You want the rice to be hot to help the milks absorb.

Allow mixture to sit for 20-30 minutes, or...

Allow mixture to sit for 20-30 minutes, or until all the milk is absorbed. Rice should not be “soupy”.

Fold in the mango pieces.Enjoy!

Longing to make the Thai mango sticky rice you love at home, but don't know how to make Thai sticky rice? Here are the answers to all your sticky rice questions my friend!

Thai Sticky Rice Recipe &amp; Steamer Tips

sweet rice (aka glutinous rice)

Water rice and steaming the rice

Traditional Bamboo Steamer Pot

Rinse the rice a few times by running water over it, swishing it around, and draining out the water as much as you can, and repeating it, until the water looks more clear.

Soak the sweet rice in water with a few inches above it (make sure you have room above it cuz the rice will expand as it soaks) for at least 4 hours to overnight. 

Soaking the Thai Sticky Rice

Fill a saute pan, or pot with a few inches of water. Bring it to a boil.

Place the splatter guard on top of the pot, and spread out the rice in a thin layer.

Place another pot or bowl on top of the splatter guard, so it covers the rice, but doesn’t touch it (see in pic above).

Let the rice cook for about 12-18 minutes or so, depending on your stove top, until it’s sticking together and cooked through.

Using a spatula, flip the rice over in sections, so the other side of the rice cooks for about 3 minutes or so. I like to taste it to see if it’s reached the sticky, chewy texture.

Sticky Rice Pan and Splatter Guard Method

If you have a steamer pot, you can follow the same steps as above, but make sure you put a cheesecloth, or something in the steaming area, so your rice doesn&#8217;t fall through the large steamer holes.

Sticky Rice with a Steamer Pot

Fill the aluminum pot with a few inches of water, and bring it to a boil. 

Wet the bamboo part of the steamer until it is damp to the touch. 

Add the sticky rice to the basket, and press it down. 

Find a lid that covers the sticky rice, but doesn&#8217;t touch it. It doesn&#8217;t have to fit perfectly. As long as the rice is covered and the lid isn&#8217;t touching the rice.

Let the rice cook for about 18-20 minutes, depending on your stove top. Then gently flip the rice over by taking off the basket and gently jiggling the basket until the rice shifts, and it flips over, so the other side of the rice can cook.

Cook the rice for another 5 minutes or so, until all the rice is sticky, and cooked through.

Traditional Thai Sticky Rice Bamboo Pot Steamer

Quick, easy, and perfectly sweet homemade sticky rice with fresh mango. How to make this famous Thai mango sticky rice dessert with simple ingredients.

Glutinous (Sweet) Rice

Full-Fat Canned Coconut Milk ((divided))

Sugar ((divided))

Cornstarch

Mangoes ((sliced))

Sesame Seeds ((optional))

Start by putting the rice in a bowl and rinse 6 or 7 times in cold water until water is clear, not milky and then drain. This helps to remove some of the starchiness from the rice.

Place the rice, 1/2 cup of canned coconut milk, 1 cup of water, 1/4 cup of sugar, and a pinch of salt into a rice cooker and cook until most of the liquid is absorbed. Most recipes call for the rice to be soaked in water for at least 8 hours but we are skipping that step and going straight to the cooking. Also, traditional mango sticky rice recipes call for steaming the rice instead of directly cooking it on a stovetop or in a rice cooker. I found that I can get a similar texture by cooking in a rice cooker. Just don&#39;t overcook the rice.

Make the coconut cream sauce by heating up the remaining heaping 1 cup of coconut milk and 1/4 cup of sugar in a saucepan. As it begins to heat and bubble, add in 1/2 teaspoon of cornstarch to slightly thicken the sauce. Make sure to use a whisk to make the smoothest coconut cream sauce. Set aside to cool.

Slice the mangoes. Peel the mangoes and slice along the center membrane. Place the mangoes flat on a surface and cut into slices.

To serve the Thai sticky rice with mango, put the sticky rice on a plate or bowl. Generously drizzle with coconut cream sauce. Place sliced mangoes on the plate. Sprinkle with sticky rice with sesame seeds, if so desired

Serve warm or cold. This is best served right away or the rice will soak in all of the coconut cream.

A classic Southeast Asian dessert!&nbsp;Soft, sweet sticky rice smothered with creamy sweet coconut sauce, then paired with sweet, juicy fresh mangos. Lovely and simple to make!

Thai Mango Sweet Sticky Rice

mangoes

glutinous/sweet rice

tsp salt

tsp corn starch

tsp sesame seeds

Soak glutinous/sweet rice for 2 hours, or up to overnight. Drain water when ready.

Using a steamer, steam sticky rice for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.

If you do not have a steamer, shape aluminum foil into three equal size balls. Fill pot with water (see Note 1) and place the aluminum balls on the pot.&nbsp;

Place a metal bowl/plate (or a plate that can withstand the hot steam) on the aluminum balls. Add drained rice to the bowl/plate.&nbsp;

Bring pot to boil, and once it boils, cover pot, and cook for 20-30 minutes.&nbsp;Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.

While waiting for rice to cook, slice mangoes.

Prepare the sweet coconut sauce by bringing 1 cup of coconut milk, sugar and salt to boil. Once it reaches a boil, bring 1/2 of the sauce into a small bowl and set aside.

Combine 1 tbsp of coconut milk and corn starch, then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes until sauce is thickened.

When rice is done, add the non-thicken sweet coconut sauce (the sauce set aside on Step 7) to rice and mix well. Set aside and let it cool for 15-20 minutes.

Once cool, place rice onto serving plate(s), pair with mangoes, and drizzle the thickened sweet coconut sauce onto rice. Garnish with sesame seeds.

Serve and enjoy!

Amazing! I pressure cooked the rice and it turned out perfect!

This was marvelous. Sweet sticky rice paired with mango is simply amazing! We love it.

This was wildly delicious - I'm now making it all summer long!

What a unique and unexpected treat this was! Enjoyed this for dessert last night and it turned out delicious! Definitely, a new favorite recipe!

Mango sticky rice is such a delicious dessert! Perfect for summer. My mangoes was extra sweet this time around and it paired beautifully with the coconut sauce.

I love Thai food, and this was a real treat for us and was excited to try it out. Glad we did. So delicious. Thanks x

This was delicious! We have some new neighbors that moved here from Thailand so we wanted to make them this treat! They absolutely loved it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1589844119/flms6e9lnmnmwq8m3hdk.mp4

Thai Mango Sweet Sticky Rice is a classic Southeast Asian dessert! Soft, sweet sticky rice smothered with creamy sweet coconut milk sauce, then paired with sweet, juicy fresh mangos.

Indulge in this sinful and mouthwatering Thai Mango Sticky Rice. An easy dessert recipe consisting of sticky rice, sweet coconut milk sauce and fresh cut mangoes.

Thai Mango Sticky Rice (In Rice Cooker)

sweet rice

sesame seeds

full cream coconut milk (I used the brand Chaokoh)

brown sugar (see notes)

Cook the rinsed 1 cup of rice with 1 1/2 cups of water in a rice cooker or in a pot over the stove. While the rice is cooking, cut the mangoes.

Add coconut milk, brown sugar and salt in a saucepan. Cook over medium heat, stirring occasionally until the sauce thickens (about 3 minutes). Turn off heat and set aside.

Once the sticky rice is cooked, pour in 1/4-1/2 of the sauce and leave for 5 minutes  for the rice to absorb the sauce (see notes).

Serve the sticky rice on a plate with cut mangoes. Pour the remaining sauce all over the sticky rice or on the side. Garnish with toasted sesame seeds and enjoy!

This is probably one of my favourite desserts. It takes me back to eating Thai Mango Sticky Rice by the road side in Bangkok and sharing it with my sister who loves this too. It’s a delicious blend of glutinous rice cooked in some coconut milk along with some fresh sweet ripe mangoes. It’s actually really simple to make at home!

Thai Mango Sticky Rice

full fat coconut milk

tsp sea salt

ube extract (, optional (see notes))

granulated sugar (, adjust to desired sweetness)

tsp room temperature water

Toasted coconut (for topping (optional))

You can watch the recipe video below.

Wash the rice 3-4 times to remove the starch or until the water is almost clear. Leave to soak overnight for at least 8-24 hours.

Afterwards, drain the water from the rice. Place the rice on a bamboo steamer lined with parchment paper.

Steam for 20-25 minutes or until the rice is cooked, slightly translucent, and still very chewy.Note: If you only soaked your rice for a few hours, you will need to steam the rice much longer to cook the rice.

In a large pan, heat the coconut milk over medium high heat. Add in the sugar and salt. Leave the coconut milk to simmer over medium high heat until in boils. Once it boils, lower heat to medium and continue stirring until the sugar has dissolved.Mix in the ube spread and extract (if using) and mix well with the coconut milk. Some chunks of ube are totally fine if these don’t completely dissolve.

Add in the steamed rice and cook down the rice until it has absorbed the coconut milk and has thickened, around 4 minutes.Turn off the heat and leave to cool for 5 minutes.

Coconut Rice

In the same pan over medium high heat, add the coconut milk and sugar. Stir in the same direction and cook over medium heat until it boils. Once it boils, lower the heat to medium. Dilute the cornstarch with the water. While stirring the coconut milk, pour in the cornstarch mixture. Turn off heat and keep stirring until it thickens. Transfer to a sauce pourer or small container until ready to use.

Coconut Sauce

Peel the mangoes and slice, creating 4 mango halves (or ‘cheeks’ as I’d like to call them). Then slice each cheek into 1⁄4 -inch thick strips.

Portion the rice and mangoes into 4, then top with toasted sesame seeds. Finish off by drizzling on some of the coconut sauce. These are best enjoyed when freshly made!

Assembling them

You can refrigerate these overnight if you have leftovers, though they should be consumed within a day or 2 days at most because coconut cream can easily go bad.

Storage tips

When you refrigerate the rice it will harden. If you want to enjoy them like they were when freshly made, transfer the rice on a microwave safe container then sprinkle some water on the rice. Cover it and microwave for 30–45 seconds while it cooks in its steam.

Reheating

Very good followed recipe to a t and it came out perfect. I soaked my rice a little more then 24hours and the 25 min cook time was perfect. Great texture and flavor!

I tried this recipe, everything came out perfect, just the way when I tasted it in Vietnam

Thank you so very much for this receipe. Ever since our trip to Thailand, my daughter has been craving to eat this. But sadly here in India, once the summer season is over, it's rather difficult to procure good ripe mangoes. When my husband managed to get them at a local market, we decided to make it for her. Your receipe was the saving grace and it came out perfect. Thank you for such detailed information. You've brought a smile to my daughter's face.

Hi, the ingredients list is super helpful to making this recipe. However I believe the coconut milk mixture is supposed to be more of a sauce, and even though I followed your recipe to a T, mine came out very watered down without much of the coconut flavor. The cornstarch dilution almost killed the sauce, maybe it’s a personal choice to have a runny sauce, but I feel it doesn’t do the dish justice.

I've made this numerous times now and it's my go to sticky rice recipe. I'm making it again today as it's finally mango season again yay!

Great recipe and instructions. It came out exactly like the one I had at the restaurant!

This recipe was pretty easy to make than expected! I really love how thorough and specific the instructions and ingredients were, that was really helpful. I’m really glad there was a video of making the sticky rice as well, I watched it as I made my sticky rice as well as coming back and reading the instructions on here at the same time which was really really helpful!!! It did take a bit longer than expected, but it still turned out really great and yummy!! I’m so happy that it came out great in the end, and I can’t wait to make it next time!!!❤️ can’t wait to try the UBE version!! :)

https://www.youtube.com/watch?v=E62J0eAbTAM&t=47s

This Thai Mango Sticky Rice recipe is adapted from my Vegan Kitchen eBook. It's something I love to make in the summer because of the really sweet mangoes. Hope you enjoy it! :)

Get a copy of my eBook here: https://bit.ly/TFTFeBook

Here’s what you’ll need:

1 can 400ml coconut cream/milk (divided into 1 cup for the rice and 1/2 cup for the sauce)*
2 large ripe mangoes 

Note: some coconut cream brands are watery, so those can work in place of coconut milk too.

Glutinous Coconut Rice
1 cup uncooked glutinous rice - https://amzn.to/3gzWHw9
1 cup coconut milk
1/4 cup sugar
1/2 tsp salt

Sauce
1/2 cup coconut milk
3 tbsp sugar
1 tsp cornstarch + 2 tsp water, diluted into a slurry

———————————————

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#mangostickyrice #thaifood #mango #stickyrice

How to make THAI MANGO STICKY RICE 🥭 --one of my favourite desserts! (Vegan)

For best results, soak the sweet rice for at least one hour in plenty of water and use full-fat coconut milk or coconut cream.

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