Mango sticky rice is a popular Thai dessert made with fresh mango pieces, sweet sticky rice and a drizzle of salted coconut sauce. This recipe includes the traditional and the microwave methods of cooking and our quick process for soaking sticky rice. If you are looking for something simple and easy to make, give this mango sticky rice dish a go!
It’s finally summer in Australia and that means mangoes are back on sale! I honestly wait all year for these bad boys to come into season. Last year, we were all crazy for mango pudding. This year its mango sticky rice!
Our recipe today is based on a post from our friend Charinya @charinya’s kitchen. She is Thai food blogger who we met through our blogging adventures in and around Canberra. The link for the original recipe is here.
Why is this Recipe Quick?
The reason this recipe has been labelled “quick” is because of the drastically reduced soaking time of the sticky rice. Most recipes on the internet will tell you to soak the sticky rice for 4 hours to overnight. My method will give you the same results in 30 minutes whether you choose to steam or microwave the sticky rice.
Microwave vs Steamed Sticky Rice
In this post I have included 2 methods of cooking the rice.
The traditional method for this recipe is to steam the rice. This requires you to have a steamer which may . The rice itself will be sticky and tender while still maintaining the shape of each individual grain.
The microwave method is quick and easy. The rice in this case is not steamed but boiled which gives it a slightly different texture. The rice tends to be a little more gooey and will stick together better as seen below.
Other Recipes Similar to Mango Sticky Rice
- Mango Pudding
- Vietnamese Coconut Sticky Rice
- Rainbow Coconut Dessert
- Banana and Coconut Pudding
- Dim Sum Sticky Rice
Show Us Your Creations!
If you try any of our recipes, Steph and I would love to see your creations! Please share it with us on Instagram using #scruffandsteph and @scruffandsteph! We would also appreciate any likes / shares / follows on our Facebook page, Pinterest and Instagram. Thank you for your support!
Sweet Coconut Sticky Rice with Mango
- Steamer (for traditional method)
- Microwave (for quick method)
- 3 mangoes, cut into chunks
Sticky Rice (Microwave Method)
- 250 gm glutinous rice
- 180 ml boiled water
Sticky Rice (Steam Method)
- 250 gm glutinous rice
- boiling water, for steaming
Sweet Coconut Cream Mix
- 1/4 tsp salt
- 3 tbsp sugar
- 1 pandan leaf, optional
- 200 ml coconut cream
- 150 ml coconut cream
- 1/4 salt
- 1 tsp rice flour or cornstarch
- 2 tsp water
- toasted sesame seeds (optional)
Prepping the Rice
- In a large bowl, wash the glutenous rice with tap water. Discard the water and repeat about three times or until the water runs clear.
- In a bowl, add the glutinous rice and enough boiling water to completely submerse the rice. Stir the rice in the boiling water then let it sit for 5 minutes. Once done, stir again and strain.
- Place the rice back into the bowl and completely submerse the rice in plenty of boiling water. Let it sit for 25 minutes covered with cling wrap and stir the rice once at 15 minutes.
- After 25 minutes, strain the rice. Put the strainer under a tap with warm – hot water and use your fingers to move the rice around in the strainer until the gooey texture is gone.
Microwave Sticky Rice Method
- Add the sticky rice and 180 ml of boiled water to the casserole dish and pat the rice down so it is flat. Cover with a lid or cling film and microwave for 7 minutes.
- After 7 minutes, take out the rice and fluff it up gently with a pair of chopsticks or spoon. Place the lid back on and put it back in the microwave for a further 4 minutes.
- Take out of the microwave and taste a few grains of the sticky rice for texture. If the rice is is too mushy, then leave the lid off and cook it for a further 2 minutes in the microwave. If there are a few hard bits, then add a 1 – 2 tbsp of water first before putting in the microwave. Otherwise, put the lid back on and cook for 2 minutes.
Steamed Sticky Rice Method
- Prepare the steamer and make sure it is hot before adding the rice.
- Add a cheesecloth or chux cloth at the bottom of the steamer bowl to avoid rice falling through the holes. Add the sticky rice to the steamer and cook for roughly 18 minutes. (check the rice before taking it out)
Making the Sweet Coconut Mixture
- Add all the coconut mixture into a small pot and stir until combined. Add the pandan leaf (if using) and let it simmer on low until needed. I
Flavouring the Rice
- Once the rice is done, put the rice in a bowl and add the coconut mixture. Stir it in with a wooden spoon and let it sit covered for 15 minutes.
Making the Sauce
- In a pot on medium heat, add the coconut cream and salt. Stir until combined.
- In a small bowl, mix the rice / corn flour with water. Add it to the sauce and stir in well. Take it off the heat once the sauce starts thickening.
- Cut mangoes into chunks, wedges or whatever your preference.
- Divide the rice and the mango chunks into bowls.
- Pour a few teaspoons of the sauce over the top and garnish with sesame seeds.