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Mango and Coconut Sticky Rice

A beloved Thai dessert combining soft, fragrant coconut rice with sweet ripe mango and crunchy mung beans. This is a perfect balance of creamy, fresh, and lightly salty flavours.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 2 people
Course: Breakfast, Dessert
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g white glutinous rice
  • 250 ml coconut milk
  • 3 tbsp sugar
  • ½ tsp salt
  • 2 pieces ripe yellow mangoes peeled and diced
  • 50 g mung beans split, huskless

Equipment

  • 1 large mixing bowl (for soaking rice)
  • 1 sieve
  • 1 bamboo steamer or steaming basket
  • 1 saucepan (small)
  • 1 small pot
  • 1 small frying pan
  • 1 wooden spoon
  • 1 chopping board

Method
 

  1. Rinse the glutinous rice several times until the water runs clear.
  2. Soak the rice in plenty of water for at least 3 hours or overnight. The water should sit at least 5 cm above the rice.
  3. Drain the rice through a sieve. Line a bamboo steamer with greaseproof paper and spread the rice evenly inside.
  4. Steam for 25 to 30 minutes until the rice is soft and translucent.
  5. While the rice is steaming, place the coconut milk, sugar, and salt in a small saucepan. Warm gently over low heat for 2 to 3 minutes until the sugar dissolves. Do not boil. Remove from heat.
  6. Rinse the mung beans and place in a small pot with enough water to cover. Bring to a gentle boil and simmer for 5 minutes until just soft. Drain well and pat dry.
  7. Heat a small frying pan with a little oil. Toast the mung beans for 4 to 5 minutes until golden and crispy. Set aside.
  8. Dice the mango and keep chilled until ready to serve.
  9. When the rice is cooked, transfer it to a bowl while still hot. Pour over about two-thirds of the coconut mixture and mix gently until absorbed.
  10. To serve, spoon coconut rice onto plates. Top with mango and drizzle with the remaining coconut sauce. Sprinkle with crispy mung beans.

Notes

  • Use true glutinous rice: Normal jasmine rice will not give the correct sticky texture.
  • Do not boil the coconut sauce: Gentle heat keeps the coconut smooth and fragrant.
  • Balance is key: The light saltiness of the sauce should contrast with the sweet mango.
  • Best served warm: The rice should be warm, with cool mango for the perfect contrast.
  • Make it elegant: Mould the rice with a small bowl for a clean restaurant-style presentation.
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