Sweet Thai Black Sticky Rice with Mango
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
For the Coconut Sauce
For the Mangoes
For the Topping
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
Sweet Thai Black Sticky Rice with Mango
Sweet Thai Black Sticky Rice with Mango
Plating & Serving
Arrange a portion of the sticky rice on each plate, topped with sliced mangoes, a generous drizzle of coconut sauce, and a sprinkle of sesame seeds.