Kim Yoo-ah's Mango Sticky Rice

Name: Kim Yoo-ah's Mango Sticky Rice
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups Thai sticky rice; 1 fresh mango; 200ml coconut milk (for sticky rice and topping); 150g sugar; 0.5 teaspoon salt; 2 pandan leaves; 1 teaspoon starch

A Thai dessert featuring chewy steamed sticky rice with sweet coconut milk, fresh mango, and a savory topping sauce

45 min Difficulty Normal Snacks & desserts

Main ingredients

sticky rice mango coconut milk pandan leaves starch

Ingredients needed

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sticky rice mango coconut milk pandan leaves starch

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2 servings

Recipe

Place the pre-soaked sticky rice on a cloth-lined steamer and steam for about 30 minutes until fluffy.
Reserve some coconut milk for the topping sauce. Add sugar and pandan leaves to the remaining coconut milk and simmer over low heat until the sugar dissolves.
Pour the sweet coconut milk over the freshly steamed sticky rice and let it sit briefly so the grains absorb it fully.
Add salt and starch to the reserved coconut milk and stir over low heat to make a savory, thickened topping sauce.
Peel the mango and cut it into bite-sized pieces.
Plate the coconut sticky rice and mango, then drizzle the topping sauce around to finish.

Steam the soaked sticky rice and simmer coconut milk with sugar and pandan leaves.
Infuse the steamed rice with the sweet coconut milk and separately make a savory topping sauce.
Plate the sticky rice and mango, then serve with the coconut topping sauce.

Cooking tips

Steam the sticky rice on a cloth-lined steamer to prevent it from becoming mushy and to help it absorb the coconut milk well.
It's best to cut the mango just before serving rather than in advance to preserve its color and texture.
Adding salt to the topping sauce sharpens the flavors of the sweet sticky rice and mango.

Recommended for

Those who want to make Thai-style mango sticky rice at home.
Those who enjoy the sweet and savory harmony of mango and chewy sticky rice.

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Kim Yoo-ah's Mango Sticky Rice

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