Salted Coconut Sticky Rice with Mango
A beloved Thai dessert, this dish features sweet sticky rice infused with rich coconut milk, balanced by a delicate salty kick. Served with ripe, juicy mango slices, it's a harmonious blend of creamy, sweet, and salty flavors.
Prep Time
90 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 4 hours, or preferably overnight.
- 2
Drain the soaked rice and place it in a steamer basket lined with cheesecloth or parchment paper. Steam the rice over medium-high heat for 20-25 minutes, or until tender and cooked through.
~25 min - 3
While the rice is steaming, prepare the coconut sauce. In a saucepan, combine coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring until the sugar and salt are dissolved. Do not boil.
~10 min - 4
Once the rice is cooked, transfer it to a mixing bowl. Pour about two-thirds of the warm coconut sauce over the hot rice. Gently fold the sauce into the rice, ensuring it is evenly distributed. Let the rice sit for about 15-20 minutes to absorb the sauce.
~20 min - 5
Peel and slice the ripe mangoes. Set aside.
~5 min - 6
To serve, scoop a generous portion of the coconut sticky rice onto each serving bowl. Drizzle with the remaining coconut sauce and arrange the sliced mangoes alongside.
Tips
- For an extra salty kick and authentic flavor, make a separate, more concentrated salty coconut syrup by heating 1/4 cup coconut milk with 1 tablespoon sugar and 1/2 teaspoon salt until dissolved. Drizzle this over the finished dessert.
- Ensure your mangoes are very ripe for the best sweetness and texture to complement the salty rice.
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