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Thai Sticky Rice with Mangoes

If you’ve always wanted to make the classic Thai Sticky Rice with Mangoes dessert here’s the easy, no-bake recipe which you can make at home. The process involves soaking the sweet rice or “malagkit” (Pilipino for ‘sticky’) for a few hours till the grains plump up. From then, just steam, mix, pour and serve with the sweet, fully ripened mangoes in season. This recipe was from "Nong's Thai Kitchen" by Nongkran Daks and Alexandra Greeley (Tuttle Publishing), foreword by Nancie McDermott. The recipe I made serves 2 to 4.
Course: Dessert, Snacks
Cuisine: American, Asian, Filipino, Thai
Keyword: Thai Sticky Rice Mangoes
Servings: 4 people

Ingredients

  • 1 1/2 cups uncooked sweet or sticky rice (malagkit)
  • 2 cups water. for soaking rice
  • 1 can (375 ml) canned coconut milk
  • 11/4 cups granulated sugar
  • 1 teaspoon sea salt
  • 2 to 3 large ripe mangoes ataulfo variety (or use any fully ripe mangoes available)
  • 2 Tablespoons coconut oil for greasing parchment paper

Instructions

  • Place the sweet rice grains in a medium-sized bowl. Pour the water. Cover and soak rice for 6 hours.
  • After 6 hours of soaking, drain the water. The rice grains will have plumped up. Prepare a steamer. Line a medium sized bamboo steamer (from Asian markets or online sources) with parchment paper. Brush coconut oil around the paper. Place the pre-soaked rice grains on the paper, inside the steamer. Spread the grains in a flat, single layer to cook well.
  • Place the bamboo steamer over a large stockpot or wok that fits. Fill the wok with water, about half full. Boil the water over high heat. The steam from this boiling water will cook the rice grains.
  • Cover the bamboo steamer with the rice. Steam for about 25-30 minutes till rice grains are soft and cooked.
  • Separately, in a small stockpot, over medium-low heat, cook the coconut milk, sugar and salt. Stir the ingredients to blend. When the liquid comes to a boil, lower heat to a simmer. Cook for about 5 minutes. Remove from stove top so coconut milk cools.
  • Meanwhile, gather the cooked sticky rice from the steamer. Shape into rounds by using a measuring cup (1/2 cup). When coconut milk has cooled, pour some over the sticky rice that has been shaped into rounds. Serve the rest of the coconut milk on the side, together with fully ripe sweet mangoes.
  • Cook's comments: I used ataulfo variety mangoes for this recipe. In the cookbook, Chef Nong suggests other mango varieties that go well with this recipe.
  • Cooking tip: It's important to allow the coconut milk mixture to cool down first after simmering it. Do not pour on the sticky rice right away. If the coconut milk is too hot, the rice melts and you'll have porridge instead.
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