Cute and Easy Thai Mango Sticky Rice
Super easy Thai mango sticky rice made right at home! Feel free to make any shape you want, like this cute duckie in honor of my duckie plate. 🙂
**Sign up for my foodie trip to Thailand in February 2024! More details are in the blog post.
**Disclaimer: this post contains affiliate links.
About this easy Thai mango sticky rice recipe
One of my favorite Thai desserts is mango sticky rice! And since it’s mango season right now, I just HAD to make it.
Traditionally, Thai mango sticky rice is soaked in water for a few hours, strained, then cooked in a steamer. If you don’t have a steamer, here are a few ways to make a DIY one. However, this recipe uses just a pot and lid—no steaming basket required.
After cooking the rice, you can shape it into anything you want, even if it’s a plain ball. But if you’d like to recreate the duckie shape that I made in the photos, it’s super easy. And if you want the link to the duckie plate, well, here you go… While I’m at it, here is the link to the fun cookie cutters I used!
Making sticky rice at home is really simple. BUT, if you’d like to try authentic Thai mango sticky rice right in Thailand… along with a bunch of other Thai street food… read the next section for some exciting news!
Join my foodie trip to Thailand!
Surprise! I’m hosting a foodie-themed trip to Thailand in February 2024!
Join me, a local experienced tour guide, and up to 20ish other foodie lovers for 7 days in Southeast Asia. There, we will visit street markets (including a FLOATING one over water!), attend a cooking class, walk around ruins, go on tours, possibly get some massages in, and MORE.
I am seriously SOOO stoked to go to Thailand. It’s been one of my bucket list vacations ever since I was a teenager. And I’m excited to go with a bunch of you, enjoy some delicious food, have lots of belly laughs, and make friends from around the world!
So if you’re interested in going, check out this link. Please let me know if you have any questions, either here in the comments or at [email protected]!
FAQ
Does the type of rice matter?
YES! You must use short-grain sticky rice, aka glutinous rice or sweet rice. The higher starch content allows the rice to clump together when cooked, giving it that familiar, chewy, sticky texture.
**The rice is gluten-free! The term glutinous just refers to the rice’s starch content.
Do I need to soak the rice?
Yes, it is important to soak the rice, even if it’s for 30 minutes in a time crunch. However, many recipes recommend soaking it for minimum 3-4 hours. This is because soaking allows the rice to absorb enough moisture, making it cook much more evenly.
Where can I get the duck plate and cookie cutters?
Here are the links: duck plate, cookie cutters.
Storing and reheating the sticky rice
Sticky rice can get hard and dry pretty quickly. I recommend storing the sticky rice, separate from the coconut sauce, in an airtight container in the fridge for up to 3 days. The coconut sauce will also keep for about 3 days in an airtight container in the fridge.
To reheat it, cover the sticky rice with a damp paper towel and microwave at 30-second intervals. Top with warmed coconut sauce.
I really hope you enjoy this recipe. If you make this easy Thai mango sticky rice, I’d love to see it. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy!
If you’re interested in other kawaii recipes I have like Aang Sugar Cookies, Frog Matcha Sugar Cookies, and Chick Lemon Cookies, check out this page!
Now, lets get to the duckie sticky rice recipe!
Cute and Easy Thai Mango Sticky Rice
Equipment
Ingredients
Sticky rice:
- 1 cup sticky rice
- 1 ½ cup water
- ½ can 13.5-oz full fat coconut milk
- 2 tbsp brown sugar
- ½ tsp salt
Coconut sauce:
- ½ can 13.5-oz full fat coconut milk
- 2 tbsp brown sugar
- 2 tsp cornstarch
Decorating:
- 1-2 ripe mangoes
- 1 tbsp milk or dark chocolate, melted
- sesame seeds
Instructions
For the sticky rice:
- Wash rice a few times with water, draining each time, until water runs clear.
- In large pot, add rice and water. Let soak for minimum 30 minutes or overnight. Do not discard the water.
- Add coconut milk, brown sugar, and salt to the pot.
- Turn heat to medium high and bring rice to gentle boil. Partially cover with lid and reduce heat so liquid is simmering.
- Simmer for 20-25 minutes, or until rice absorbs liquid and is tender. Turn off heat and let rice sit in pot for 5 minutes. Meanwhile, make the coconut sauce.
For the coconut sauce:
- In a small saucepan, heat coconut milk and brown sugar until sugar is dissolved.
- Remove a few tablespoons of warm coconut milk and whisk in cornstarch to make a slurry.
- Pour cornstarch slurry into pot while mixing. Heat until coconut sauce is slightly thickened. If it is too thick, you can add more coconut milk or water.
Decorating:
- Cut mangoes using cookie cutters or paring knife.
- Scoop sticky rice onto plate. Use clean hands or spoons to shape the rice into your liking.
- Add cut mango and melted chocolate on and around the rice as decorations.
- Drizzle as much coconut sauce on top as you want.
- Top with sesame seeds.
- Enjoy!
