- 1 ½ cup glutinous rice
- 1 ⅓ cup canned unsweetened coconut milk, well-stirred
- ⅓ cup + 3 tbsp sugar
- ¼ tsp salt
- 1 tbsp sesame seeds
- 1 large mango, cut into 24 slices
- In a bowl, wash the rice with cold water until the water becomes clear.
- Using a sieve, drain the rice and set it over a saucepan with simmering water. Make sure the bottom of the sieve does not touch the water. Cover the sieve with a kitchen towel and a lid, and steam the rice for about 30 to 40 minutes or until it becomes tender.
- While the rice is cooking, combine 1 cup of coconut milk, ⅓ cup of sugar and salt in a saucepan and bring everything to a boil. Once the sugar has completely dissolved, remove the pan from heat and set it aside.
- Transfer the cooked rice to a bowl and add the coconut milk mixture. Allow the mixture to absorb into the rice for about 30 minutes.
- In a separate pan, boil the remaining coconut milk with the remaining sugar and stir occasionally for 1 minute. Pour the sauce into a small serving bowl and leave it to cool and thicken.
- When you’re ready to serve, scoop a portion of the sticky rice onto a plate. Then drizzle it with some sauce and top it off with sesame seeds. Divide the mango slices accordingly and enjoy!
Tags:halal-thai-foodmango-sticky-ricethai-dessertthai-recipe
