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Thai-Inspired Mango Sticky Rice with Coconut Cream

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Prep Time 10 minutes
Cook Time 30 minutes
Soak Time 4 hours
Total Time 4 hours 40 minutes
Servings 4

Ingredients
  

  • Sticky Rice:
  • 1½ cups 300g Thai glutinous rice
  • Cold water for soaking
  • Coconut Soaking Milk:
  • 1 can 400ml full-fat coconut milk, shaken well
  • 3 tablespoons granulated or palm sugar
  • ½ teaspoon salt
  • Salted Coconut Cream Topping:
  • ½ cup 120ml full-fat coconut cream
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch dissolved in 1 teaspoon cold water optional
  • For Serving:
  • 2 to 3 large ripe mangoes peeled and sliced
  • Toasted sesame seeds or toasted mung beans
  • Fresh mint leaves optional

Instructions
 

  • Cover glutinous rice in cold water by at least 3 inches. Soak for a minimum of 4 hours or overnight. Drain and rinse.
  • Line a steamer basket with damp cheesecloth. Spread rice in an even layer. Steam over simmering water for 20 to 25 minutes until completely translucent and cooked through with no hard centers.
  • While rice steams, warm coconut milk, sugar, and salt in a saucepan over low heat until dissolved. Do not boil. Remove from heat.
  • Transfer hot steamed rice immediately to a bowl. Pour warm coconut soaking milk over and stir gently. Cover and rest for 15 to 20 minutes until most coconut milk is absorbed.
  • Gently warm coconut cream with sugar and salt. Add cornstarch mixture if using and stir until slightly thickened. Keep warm.
  • Plate the warm sticky rice alongside sliced mango. Pour salted coconut cream generously over the rice. Scatter toasted sesame seeds and fresh mint if using. Serve immediately.

Notes

  • Soak the rice for at least 4 hours — overnight produces the best, most evenly cooked result
  • Steam, never boil — glutinous rice must be steamed for the correct sticky, chewy texture
  • Add coconut soaking milk while the rice is still hot for maximum absorption
  • Use palm sugar for the most authentic flavor if available
  • Use only full-fat canned coconut milk and cream — light versions do not work
  • The salt in the topping is essential — it is the key flavor contrast that makes this dessert special
  • Serve while rice is still warm — cold sticky rice becomes firm and loses its appeal
  • Best mango varieties are Alphonso, Ataulfo, or any ripe, fragrant, non-fibrous type
  • Coconut soaking milk and cream can be made a day ahead and refrigerated
  • Leftovers reheat gently in a steamer or microwave with a splash of coconut milk