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
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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