Ingredients
Scale
- 1 cup uncooked sticky rice
- 1 can full-fat coconut milk (13.5 oz)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 ripe mangoes, peeled and sliced
- 2 teaspoons cornstarch (Optional)
- Toasted sesame seeds for garnish (Optional)
Instructions
- Rinse the sticky rice under cold water until the water runs clear. Drain and soak in cold water for at least 1 hour or overnight.
- Steam the soaked rice in a bamboo steamer over medium heat for 20-25 minutes until fully cooked.
- Meanwhile, in a saucepan, combine coconut milk, sugar, and salt over medium heat until sugar dissolves.
- If desired, mix cornstarch with water and add to the sauce to thicken it.
- Stir one cup of the coconut sauce into the steamed rice until absorbed.
- Serve by dividing the coconut rice into bowls, adding sliced mango on top, drizzling with extra sauce, and garnishing with toasted sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 350
- Sugar: 22g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg