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–+ servings
a plate of mango with 7 colours of sticky rice with mung beans on top.

Thai Mango and Sticky Rice

By: Pailin Chongchitnant
An iconic dessert of Thailand. Mango and sticky rice has it all: sweet, salty, fruity, crunchy...it is the perfect balance and explains why it is famous the world over!
Servings 6 servings

Ingredients
 
 

Coconut Sticky Rice

  • 1 cup white glutinous rice, see notes 1 and 2
  • ⅔ cup coconut milk
  • ½ teaspoon table salt
  • ½ cup sugar

Salted Coconut Sauce

  • ½ cup coconut milk
  • ¼ teaspoon table salt
  • 1 teaspoon rice flour
  • 1 Tablespoon water

Others

  • 2 Tablespoons shelled and split mung beans
  • 3 sweet, ripe mangoes, see note 3

Notes

  1. White glutinous rice is also labelled as white "sweet rice". Make sure it is long grain and a product of Thailand.
  2. If making the black sticky rice version, use ¼ cup black sticky rice, ¾ cup white sticky rice, and reduce the coconut milk for the syrup to ½ cup (120 ml). See black rice soaking method in the blog post above.
  3. The quality of mangoes is so important for this dessert. I prefer Ataulfo mangoes (aka Manila or Champagne mangoes). See more mango tips in the blog post. 

Instructions
 

For the sweet sticky rice:

  • *If you want to make colourful rice, first prepare the soaking water using instructions in the blog post above.
    Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the process 4 more times or until the water runs mostly clear.
    1 cup white glutinous rice
  • Soak the rice with room temp water for at least 4 hours and up to overnight. If you're using naturally dyed water to soak the rice, refrigerate the rice after 4 hours of soaking if you're not yet ready to steam.
    While the rice is soaking, make the salted coconut sauce and the crispy mung beans (below).
  • Drain the rice very well, shaking off excess water in a sieve until there is no more dripping. Line a steamer rack with moist muslin (not soaking wet!) or a thin white tea towel and place the rice on the cloth. Fold the edges of the cloth over the rice, making sure the rice doesn't cover the entire rack - there should be space around the rice to allow steam to come up.
  • While the rice is cooking, make the coconut syrup. Combine the coconut milk, sugar, and salt in a small pot. If you have a pandan leaf handy, tie it into a knot and throw it in for extra aroma. Cook it over medium heat, and as soon as it starts to bubble, turn off the heat and cover. You will need to reheat this once the rice is ready.
    ⅔ cup coconut milk, ½ teaspoon table salt, ½ cup sugar
  • Few minutes before the rice is done, reheat the syrup so it is steaming hot then keep covered. When the rice is done, immediately place the rice into a mixing bowl and immediately pour the syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminum foil and let sit for 20 minutes.
  • After 20 minutes, use a rubber spatula to fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for at least another 20 minutes or until ready to serve. At this stage the rice will keep at room temp all day.

For the salted coconut sauce:

  • Stir the rice flour into the water until there are no more lumps.
    1 teaspoon rice flour, 1 Tablespoon water
  • Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a boil. Remove from heat and pour into a bowl. Let cool completely before serving.
    ½ cup coconut milk, ¼ teaspoon table salt

For the crispy mung beans:

  • Rinse the beans in cold water and add them to a small pot and cover with about 2 cups of water.
    2 Tablespoons shelled and split mung beans
  • Over medium heat, bring the water to a simmer. Once simmering, immediately remove from the heat and cover the pot for 10 minutes ONLY. Do not over-soak.
  • Drain off the cooking water and rinse the beans in cold water. Lay the beans on a paper towel to dry.
  • In a lightly greased sauté pan, toast the beans over medium high heat, stirring frequently until the beans are dry, crunchy and start developing a light golden colour.
  • Let cool on a plate. This can be kept in an airtight container for up to 1 month.

Assembly:

  • Serve the rice beside sweet, fresh cut mangoes. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.
    3 sweet, ripe mangoes
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