Thai mango sticky rice is a classic dessert that’s loved for its perfect blend of sweet and savory flavours. It’s a must-try street food when you visit Thailand! But if you can’t make the trip or find it in your local market, no worries — it’s surprisingly easy to whip up at home.

PREP TIME : 3.5 hours    
COOK TIME : 30 mins
SERVINGS : 2

Ingredients

• 250ml Thai sticky rice
• 250ml coconut milk
• 1 tbsp sugar
• 1 tsp salt
• 1-2 fresh mango
• 2 pandan leaves (Optional)

[ Coconut topping ]

• 250ml of coconut milk
•  ¼ tsp salt
•  2 tsp rice flour

Instructions

1. Rinse the Thai sticky rice until the water is clear.
2. Soak the rice in water for at least 3 hours. If using hot water, the soaking time can be halved.
3. Line the bottom of your bamboo steamer with 2 pandan leaves. This will add a subtle, fragrant aroma to the sticky rice while it steams. But if you don’t have pandan leaves, you can use parchment paper or cheese cloth. 
4. Steam the soaked rice. The traditional Thai method uses a bamboo cone steamer with pandan leaves, ensuring even heat and infusing the rice with pandan flavour.
5. Add at least 2 inches of water to a pot, making sure it doesn’t touch the bottom of the bamboo steamer when placed on top. Bring the water to a boil, then position the steamer over the pot. 
6. Steam the rice for about 35 minutes. It’s ready when it reaches a chewy texture. 
7. While the rice is steaming, prepare the coconut sauce by heating coconut milk, salt, sugar in a pot over medium heat. Stir constantly until it reaches a light boil.
8. Once the rice is cooked, pour the coconut sauce over the rice and mix well. Let it sit for 15-20 minutes to absorb the flavors. The rice will become creamy and sticky.
9. Serve with sliced mango on top or on the side. Enjoy!