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Chef's Recipe | Mango Sticky Rice

 

Has it been a while since you’ve had your fill of mango sticky rice? Chef Aae from Tangerine Restaurant shares a simplified recipe for the popular Thai dessert that you can easily recreate at home. Plus: You’ll be happy to note that the ingredients are readily available at local supermarkets. 

 

Ingredients for sticky rice

  • Glutinous rice 1 cup 
  • Water 1/2 cup
  • Coconut milk* 160 ml
  • Sugar 3 tablespoon
  • Salt 1/2 teaspoon

Ingredients for coconut sauce topping

  • Coconut milk 90 ml 
  • Sugar 1 tablespoon
  • Salt 1/2 teaspoon
  • Corn flour 1/4 teaspoon

Additional Ingredients

  • Mango 1

Steps for sticky rice

  • Wash rice thoroughly 3-4 times until water becomes clear
  • Add 1/2 cup of water and cook it in the rice cooker at the standard setting
  • Heat coconut milk, sugar and salt together in a saucepan on low heat
  • Keep stirring until the sugar and salt has dissolved in the warm coconut milk, then turn off the heat
  • After rice is cooked, add the warm coconut milk you’ve prepared into the rice cooker and mix well
  • Close the rice cooker lid and let the rice sit for 20 minutes and absorb the coconut milk  

Steps for coconut sauce topping

  • Mix coconut milk and corn flour in a pot and turn on the heat
  • Then, add in sugar and salt and stir the mixture until everything has dissolved completely
  • Turn off the heat when the sauce starts to boil 

Finally, cut and shape your mango as you desire and plate your sticky rice, along with a drizzle of aromatic sauce! If you have nuts in your kitchen, you may chop some and add it to the dessert for a crunchy texture. 

 

 *Chef Aae recommends Aroi-D or ChaoKoh for coconut milk. 

 

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Check out other recipes here: 

Chef’s Recipe | Milo cake with frosting
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