Mango Sticky Rice with Thick Coconut Cream

Notes

This one hits that perfect late-night snack-meets-vacation-in-Thailand sweet spot. Creamy, chewy, salty-sweet and absurdly comforting. Don’t skip the thickened coconut cream on top — it’s the whole point.

Ingredients

• 1 cup glutinous (sticky) rice
• 1 ½ cups coconut milk (full-fat for richness)
• ¼ cup sugar (adjust to taste)
• ½ tsp salt
• 1 tbsp cornstarch (for extra thickness)
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds or mung beans (optional, for crunch)

Instructions

1. Cook the Sticky Rice
2. Rinse the glutinous rice a few times until the water runs clear.
3. Soak it in water for at least 3 hours or overnight.

4. Drain and steam in a cheesecloth-lined steamer for 25–30 minutes until tender.

5. Make the Thick Coconut Cream

6. In a saucepan, heat 1 cup of coconut milk over medium-low heat.
7. Add sugar and salt, stirring until dissolved.
8. In a separate bowl, mix ½ cup coconut milk with 1 tbsp cornstarch, then whisk into the saucepan.

9. Stir constantly until the mixture thickens into a luscious, creamy texture. Remove from heat.

10. Assemble

11. Place warm sticky rice on a plate.
12. Pour half of the coconut cream over the rice and let it absorb for a few minutes.
13. Arrange mango slices on top.
14. Drizzle the remaining thick coconut cream over everything.

15. Sprinkle with toasted sesame seeds or mung beans for texture.

16. Devour Immediately

17. Best eaten warm while the rice is still tender and the coconut cream is rich and glossy.

Nutrition (per serving, estimated)

• Calories: ~558
• Protein: 7g
• Fat: 21g
• Carbs: 87g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• Try it with jackfruit, lychee, or banana if mangoes aren’t in season.
• Add pandan leaf to the coconut milk while heating for a fragrant twist.
• Sub coconut sugar for a deeper caramel vibe.