Sweet Thai Black Sticky Rice with Mango

Name: Sweet Thai Black Sticky Rice with Mango
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Dessert
Ingredients: 1 cup black glutinous rice; 2 cups water; 1/4 teaspoon salt; 1 cup coconut milk; 1/2 cup granulated sugar; 1/4 teaspoon salt; 2 ripe mangoes; 1 tablespoon lime juice; 1 tablespoon roasted sesame seeds; Extra coconut milk for drizzling (optional)

A classic Thai dessert that balances sweet and tropical flavors

A delightful Thai dessert featuring the unique flavors of black sticky rice paired with the sweetness of ripe mangoes, topped with a luscious coconut sauce.

3 h 30 min
4
Intermediate

Ingredients

For the Black Sticky Rice

1 cup black glutinous rice

2 cups water

1/4 teaspoon salt

For the Coconut Sauce

1 cup coconut milk

1/2 cup granulated sugar

1/4 teaspoon salt

For the Mangoes

2 ripe mangoes

1 tablespoon lime juice

For the Topping

1 tablespoon roasted sesame seeds

Extra coconut milk for drizzling (optional)

Preparation

Preparing the Black Sticky Rice

Rinse Rice

Rinse the black sticky rice under cold water until the water runs clear.

Soak Rice

In a bowl, soak the rice in 2 cups of water for at least 3 hours or overnight.

Drain Rice

Drain the soaking water before cooking.

Preparing the Coconut Sauce

Combine Ingredients

In a saucepan, combine the coconut milk, sugar, and salt.

Heat Mixture

Heat over medium heat, stirring constantly, until the sugar dissolves.

Do not let the coconut sauce boil to prevent curdling.

Cool Sauce

Remove from heat and let it cool slightly.

The sauce will thicken as it cools, so let it sit for 10 minutes before serving.

Cooking Process

Cook the Sticky Rice

Place the drained rice and 2 cups fresh water in a pot, bring to a boil, then lower to a simmer. Cover and cook for 30-40 minutes until tender.

Prepare the Mango

Peel and slice mangoes, discarding the pit. Drizzle the slices with lime juice and set aside.

Final Assembly

Once the rice is cooked and slightly cooled, stir in half of the coconut sauce.

Plating & Serving