Mango Coconut Sticky Rice Dessert
Soft steamed sticky rice absorbs warm coconut milk, then gets served with ripe mango, toasted sesame seeds, and mango sorbet.
Equipment
- Fine-mesh sieve
- Large bowl
- Large pot
- Steamer basket
- Tea towel or cheesecloth
- Small saucepan
- Small ramekins or molds
Ingredients
- 1 1/4 cup sweet sticky rice
- 1 1/4 cup canned unsweetened coconut milk
- 1/3 cup granulated cane sugar
- 1/4 tsp. fine sea salt
- 1 tbsp. sesame seeds lightly toasted
- 1-2 large mangos peeled and thinly sliced
- mango sorbet for serving
Instructions
- Rinse the sticky rice in a fine wash bowl or sieve for 1 minute, moving the grains with your hand until the water runs almost clear and the rice feels less dusty.
- Place the rinsed rice in a bowl, cover it with cold water, and soak for at least 2 hours or overnight, until the grains look slightly swollen.
- Drain the soaked rice in a sieve, shaking off excess water so the grains are damp but not dripping.
- Add a steamer basket to a large pot and pour in 1 inch of water, checking that the water sits below the basket so the rice steams rather than boils.
- Line the steamer basket with a thin tea towel or cheesecloth, add the rice, and spread it into an even layer so the steam can move through the grains.
- Set the pot over medium-high heat, bring the water to a boil, then cover and steam for 20–30 minutes, until the rice is tender, glossy, and chewy without a firm center.
- Check the water level at 20 minutes and add more if needed, listening for steady steam rather than a dry pot sound.
- While the rice cooks, warm the coconut milk and sugar in a small saucepan over medium heat until the sugar dissolves and the mixture just reaches a boil.
- Stir in the fine sea salt, then remove the saucepan from the heat and keep the coconut mixture warm; it should taste sweet with the salt sitting gently underneath.
- Transfer the steamed rice to a large bowl, add 1 cup of the warm coconut mixture, and stir until the grains are evenly coated and glossy.
- Let the rice sit for 10–15 minutes, until most of the liquid is absorbed and the grains hold together when pressed with a spoon.
- To serve, press 1/4 cup portions of sticky rice into small ramekins or molds, then turn them onto plates while the rice still holds its shape.
- Add sliced mango, spoon over the remaining coconut sauce, sprinkle with toasted sesame seeds, and serve with mango sorbet while the contrast between warm rice and cold sorbet is clear.
Notes
Rice needs at least 2 hours to soak before steaming; the confirmed 55-minute total reflects the supplied active prep and cook timing.