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. 

Check out other recipes here: