Mango sticky rice is THE iconic dessert of Southeast Asia. Made with Thai Jasmine Glutinous Rice and a perfectly ripe Nam Dok Mai mango, it reaches absolute perfection.
Ingredients — serves 4
- 300 g Thai glutinous rice
- 2 ripe Nam Dok Mai mangoes
- 400 ml full-fat coconut milk
- 3 tbsp palm sugar
- 1/2 tsp salt
- Toasted sesame seeds
Method
- Soaking: Soak glutinous rice for at least 4 hours (ideally overnight).
- Steaming: Drain and steam for 25 minutes in a bamboo basket.
- Coconut cream: Heat coconut milk with sugar and salt until dissolved. Pour 3/4 over the hot rice, stir, and allow to absorb for 15 minutes.
- Plating: Serve rice with mango slices. Drizzle with remaining coconut cream. Sprinkle with sesame.
Inspiration d'Asie tip
The quality of the glutinous rice is decisive: it should be translucent and slightly sticky after cooking, never mushy. Long-grain Thai glutinous rice gives a far superior texture to common varieties.