Thai mango sticky rice is a beloved dessert from Thailand. Paired with fresh honey mangoes, it's easy to make at home. Here's a quick guide to preparing it.
1/2 cup glutinous rice 1/2 cup thin coconut milk see notes 1/2 cup thick coconut milk 2 tbsp coconut cream optional 3 tbsp sugar adjust to taste
1/2 tsp of salt 1 ripe mango preferably Thai honey mango 2 tsp white sesame seeds toasted, for garnish
Soak 1/2 cup of glutinous rice in 2 cups of water for 30 minutes. Add 1/2 cup of thin coconut milk to the soaking water without draining it.
Simmer the rice on low heat until it is cooked and soft. If the rice dries out, add a bit more water.
The rice will become mushy as it continues to cook and soften. In a separate pan, simmer 1/2 cup of thick coconut milk with 3 tbsp of sugar and 1/2 tsp of salt on very low heat until it starts to bubble.
Add the simmered coconut milk mixture to the cooked rice and mix well. Cover the mixture and let it sit for 15-30 minutes until the rice fully absorbs the coconut milk.