Mango Sticky Rice - Thai Dessert

I’m 22 and studied English at Udon Thani Rajabhat University. I joined the Work and Travel Program to explore my dream destination, the U.S., and make global friends. Mango Sticky Rice is my favorite dessert—it reminds me of home and my culture.

I’m from San Juan, and I learned to cook and bake from my grandmother and mother. I earned a degree in Culinary Management and currently work in a restaurant in Gatlinburg. Making Mango Sticky Rice reminded me of arroz con dulce, but with a tropical twist.

INGREDIENTS

1 cup white glutinous rice
⅔ cup coconut milk
½ teaspoon salt
½ cup sugar
1 pandan leaf (optional)
3 ripe Ataulfo mangoes, peeled and sliced
2 tablespoons shelled mung beans (optional, for garnish)

INSTRUCTIONS

1. SOAK THE RICE
Soak sticky rice in water for at least 4 hours or overnight. Drain well.

2. STEAM THE RICE
Place the rice in a bamboo or metal steamer lined with cheesecloth. Steam for about 30 minutes, or until the rice is tender and translucent.

3. PREPARE THE COCONUT SAUCE
In a saucepan, combine coconut milk, sugar, salt, and pandan leaf if using. Heat gently until the sugar dissolves. Do not boil. Remove from heat.

4. FLAVOR THE RICE
Pour half of the coconut sauce over the hot sticky rice. Let it sit for 10–15 minutes to absorb.

5. SERVE
Plate the rice with slices of fresh mango. Drizzle with the remaining coconut sauce and sprinkle with toasted mung beans if desired. Serve slightly warm or at room temperature.