1 cup glutinous rice (sticky rice) 1 ½ cups coconut milk 1/2 cup sugar 1/4 tsp salt 2 ripe mangoes, sliced 1 tbsp toasted sesame seeds
Soak sticky rice in water for 4-6 hours, then steam for 20-25 minutes until tender and perfectly sticky for serving.
In a saucepan, heat coconut milk, sugar, and salt until dissolved but don’t boil to keep the sauce silky smooth and creamy.
Pour two-thirds of the sweet coconut milk over the warm sticky rice, mix gently, and let it sit for 20 minutes to absorb.
Arrange sticky rice on a plate beside fresh, ripe mango slices for a beautiful, traditional Thai dessert presentation.
Drizzle the remaining coconut milk over the rice for extra richness and sweet coconut flavor in every creamy bite.
Sprinkle toasted sesame seeds on top for a slight nutty crunch and an authentic final touch to this tropical treat.
Sweet, creamy, and fruity — mango sticky rice is a comforting Thai classic perfect for warm evenings or special gatherings!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
More Stories