Delicious Thai Mango Sticky Rice

Ingredients

2 cups black glutinous rice, soaked overnight

5 cups water

2 teaspoons sea salt

2 ripe mangoes, thinly sliced

Coconut milk, to serve

The Palm Sugar Syrup

150g palm sugar

150ml water

Optional pandan leaf

The Toasted Coconut Garnish

2 tablespoons desiccated coconut

1 tablespoon sesame seeds

PREPARATION

.

COOKING

Method

1. Make the palm sugar syrup

In a small saucepan combine palm sugar and water. Bring to a boil, then reduce to a simmer until thickened to a sticky syrup consistency. Remove from heat and set aside.

2. Toast the garnish

Heat a dry pan over medium heat. Add desiccated coconut and toast until lightly golden. Add sesame seeds and continue to toast briefly. Remove immediately to prevent burning. Set aside.

3. Cook the rice

Drain the soaked rice and place into a saucepan with 5 cups of water. Add 2 to 3 tablespoons of the palm sugar syrup and the sea salt. Bring to a boil, stirring to dissolve the syrup. Reduce to a gentle simmer and cook for 25 to 30 minutes until the water has evaporated and the rice is tender and sticky.

4. Reduce and finish

Continue cooking until the rice becomes glossy and clumps slightly, with no visible excess water remaining. Remove from heat.

5. Assemble

Spoon warm sticky rice onto serving plates. Arrange sliced mango alongside. Drizzle coconut milk around the edge and finish with extra palm sugar syrup. Scatter over toasted coconut and sesame seeds.

Serve warm or at room temperature.

School of Wok Tips

• Soak black glutinous rice overnight for even cooking.

• Maintain a gentle simmer to prevent burning as the syrup reduces.

• Toast coconut carefully as it catches very quickly.

• Balance sweetness with salt. The salty edge makes the dessert more moreish.

FAQs

Can I use white glutinous rice instead?

Yes? Cooking time will reduce slightly and the flavour will be milder.

Why add salt to a dessert?

The salt enhances sweetness and creates the classic Thai sweet and salty contrast.

Should Mango Sticky Rice be served hot or cold?

It is best served warm or at room temperature so the coconut milk absorbs beautifully into the rice.