Cute and Easy Thai Mango Sticky Rice

Cute duckie mango sticky rice on a duckie plate

5 from 1 vote

Cute and Easy Thai Mango Sticky Rice

Easy Thai mango sticky rice made in a pinch! Shape it into anything you like and decorate with cut mango and melted chocolate.

Prep Time5

Cook Time25

Soak Time30

Total Time1 5

Course: Dessert

Cuisine: Asian, Thai

Servings: servings

Calories: 367kcal

Author: Bianca Fernandez

Equipment

cookie cutters
duckie plate

Ingredients

Sticky rice:

1 cup sticky rice
1 ½ cups water
6.75 ounces full fat coconut milk canned
2 tablespoons brown sugar
½ teaspoon salt

Coconut sauce:

6.75 ounces full fat coconut milk canned
2 tablespoons brown sugar
2 teaspoons cornstarch

Decorating:

1-2 ripe mangoes
1 tablespoons milk or dark chocolate melted
sesame seeds

Get Recipe Ingredients

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!

Notes

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.

To reheat it, cover the rice with a damp paper towel and microwave at 30-second intervals. Top with warmed coconut sauce.

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