Mango sticky rice is an exotic, tropical Thai dessert with glutinous rice, fresh mango and coconut milk. The rice is soaked in water overnight to soften and then cooked using a steamer. After steaming, the rice mixture is marinated in an ocean of coconut milk, allowing the coconut mixture to absorb into the rice, giving the rice a moist and full of coconut flavors.
This rich and glorious version of mango sticky rice uses black rice. I love the bold, nutty flavors of black rice in this recipe. Dark rice is naturally sweet and has tons of antioxidant and fibers. The chewy texture of black rice and the combination of coconut milk give this dish a flavorful and heavenly taste.
Why do I need to soak sticky rice before steaming?
Glutinous rice has starch and therefore requires us to soak at least 4 hours to yield better results. That’s said, it is best to soak overnight to get the fluffier rice texture.
What if I don’t have a steamer?
No worries. Just use a fine mesh colander and place over a large soup pot. Make sure the rice isn’t dripping down low on the pot and is touching the water.
This dessert requires a little extra time than most but I assure you it’ll worth it. Stock up on sticky rice and coconut milk. And when that mango sticky rice cravings hits, you’ll be enjoying this dessert in no time
Black Sticky Rice with Mango
An irresistibleThai dessert with black sticky rice, mango and coconut milk toppings. This decadent dessert is heavenly delicious and so easy to make.
For the rice mixture:
- 1 cup sticky rice (sweet rice)
- 1 cup black glutenous rice
- 1/4 teaspoon salt
- 1-2 pandan leaves (tied together into a knot) optional
- 1/4 cup warm water
- 2 tablespoons sugar
- 1 cup coconut milk
For the coconut sauce:
- 1/4 cup coconut milk
- 2 tablespoons sugar
- 1 teaspoon tapioca stach
- 1 tablespoon water
- 1 pandan leave (optional)
- 2 yellow mango (peeled, pitted, and slice)
- 1 tablespoon toasted sesame seeds
Place rice in a bowl of water. Wash until water runs clear. Cover rice with water and soak at least 4 hours, or over night.
Place pandan leaves in the steamer pot, or a large saucepan fill with water. Place rice inside the steamer basket and steam for 20-25 minutes until rice is cooked through. Occasionally check the steamer and add more water if necessarily. After 20 minutes, add 1/4 cup warm water to the rice mixture and steam for another 5 minutes, until rice is soften.
While the rice is cooking, prepare coconut mixture for the rice. Place 1 cup of coconut milk, salt, sugar in a small saucepan over medium heat. Heat until all sugar is dissolved. Set aside.
Transfer cooked rice to a bowl and pour coconut mixture over the rice. Let rice stand until all coconut milk is absobed, about 15 minutes.
Prepare the coconut sauce: Place 1/4 cup coconut milk, pandan leave (if using) and 2 tablespoons sugar in a saucepan. Mix tapioca starch with water and add to the mixture. Stir well and tranfer to a small bowl for topping later.
To serve: place a scoopful of sticky rice onto small plates. Drizzles with coconut sauce and top off with toasted sesame seeds. Serve with mango slices. Enjoy!