Ingredients
Scale
- 1 cup uncooked sticky rice
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 ripe mangoes (peeled and sliced)
- Toasted sesame seeds for garnish (optional)
Instructions
- Rinse the sticky rice under cold water until the water runs clear. Soak it in cold water for at least one hour or overnight.
- Drain the soaked rice and steam it in a heatproof bowl over boiling water for 20-25 minutes until cooked through.
- While the rice steams, combine coconut milk, sugar, and salt in a saucepan over medium heat until hot.
- If desired, thicken the sauce with cornstarch mixed with water.
- Once steamed, mix 1 cup of coconut sauce into the sticky rice until fully absorbed.
- Allow to cool slightly before serving with sliced mango and extra coconut sauce drizzled on top.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 17g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg