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Mango Sticky Rice

Mango Sticky Rice

How is Mango Sticky Rice made?

Made with a special type of rice grown in East and Southeast Asian countries, this dessert is from Thai cuisine. Either sweet mango nam dok mai or sour mango aok rong is added to this rice, whose consistency is stickier than the rice we know.

Mango Sticky Rice Ingredients

  • Coconut Sticky Rice
  • 1 cup white glutinous white rice
  • Cup of coconut milk
  • ½ teaspoon of salt
  • ½ cup of sugar

Salted Coconut Sauce

  • Cup of coconut milk
  • ¼ teaspoon of salt
  • 1 teaspoon of rice flour
  • 1 tablespoon of water


  • 2 tablespoons shelled, mung beans
  • 2 – 3 mangoes

Mango Sticky Rice Preparation

For sweet glutinous rice:

Wash the rice in cold water, shake the rice vigorously 5 times or until the water is clear. Soak at least 4 hours or overnight. Drain the rice well and steam the rice for 25-30 minutes.

While the rice is cooking, put the coconut milk, sugar and salt in a pan. Stir and cook until the sugar is completely dissolved. Keep it warm.

When the rice is cooked, pour the syrup over the rice immediately. Mix and break all the lumps, then cover with foil and leave for 20 minutes. After 2o minutes, mix the rice again with a rubber spatula, fold the bottom up. Let it sit for at least another 20 minutes or until ready to serve.

For the salty coconut sauce:

Melt the rice flour in water until there is no lump. Mix the rice flour slurry, coconut milk, and salt in a small bowl. Cook over medium heat until the mixture boils slightly and thickens. Let it cool.

For mung beans:

Wash the beans twice in cold water. Put the beans in a small saucepan and cover with 2 glasses of cold water. Boil the water slightly over medium heat. After boiling, immediately remove from the heat and cover the pan; Let it sit for 10 minutes. Drain the cooking water and rinse the beans with cold water. Drain the beans well. In a lightly greased sauté pan, fry the beans over medium heat, stirring frequently, until they are dry, crisp and light golden. Leave to cool on a plate.


Serve the rice alongside the sweet, fresh mango. Pour some salty coconut sauce over the rice and sprinkle the crispy mung beans.

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