Mango Sticky Rice
“The first time I had mango sticky rice was at a night market in Bangkok, and I’ve been trying to recreate it ever since. When the mangoes are in season and properly ripe, this dessert is extraordinary. Off-season mangoes are a disappointment — wait for the good ones.”
What You’ll Need
- 1 cup glutinous rice, soaked overnight
- 1 cup coconut milk
- 3 tbsp sugar
- ½ tsp salt
- 2 ripe mangoes, sliced
- SYRUP: 4 tbsp coconut milk, 1 tbsp sugar, pinch of salt, cornflour
Let’s Cook — Step by Step
- Step 1 — Steam soaked rice for 25–30 minutes until translucent and fully cooked.
- Step 2 — Warm coconut milk with sugar and salt until dissolved — don’t boil.
- Step 3 — Mix warm coconut milk into hot rice. Cover and leave 20 minutes to absorb.
- Step 4 — Make the drizzle syrup: mix coconut milk, sugar, salt, and a tiny pinch of cornflour. Heat until slightly thickened.
- Step 5 — Serve rice alongside sliced mango. Pour the warm coconut syrup over everything.
Kitchen Tip: Ripe, sweet mangoes are non-negotiable. If they’re underripe, wait.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
