Mango Coconut Sticky Rice

Growing up in a Chinese household, we celebrate all of the large Chinese festivals, including Duanwu Jie (also known as the Dragon Boat Festival when people eat zongzi). We ended up buying about 10 pounds of glutinous sticky rice for making zongzi, but our family of four obviously cannot consume that much at once.

I’ve seen mango sticky rice a few times, namely at Thai restaurants, and it has always been in the back of my mind as a dessert to try and make. Coincidentally, we had also bought a large carton of champagne mangoes from Costco, so the quest began!

I browsed the internet for many variations of this recipe and eventually settled for this simpler variation. Rather than making two coconut sauces, one for the rice soaking and one as a sauce, this recipe uses the same one. Topped with sesame seeds, this dessert satisfies all cravings for anything sweet, fresh, rich, crunchy, and chewy. What could be better?

Mango Coconut Sticky Rice
Inactive Time: 5-12 hours
Cook Time: 40 mins
Yield: 8 servings

Ingredients

• 400 g glutinous rice, thoroughly rinsed
• 400 g full-fat coconut milk
• 2-4 tbsp sugar
• 2 tsp cornstarch
• ¼ tsp salt
• Water for soaking and steaming

For serving:

• 4 champagne mangoes
• sesame seeds (optional)
  
  

Directions
Preparation:

1. Soak rice in cold water for 4 hours to overnight.

Cooking:

2. Drain rice and place into the center of a muslin. Wrap the edges of the muslin around the top of the rice pile.
3. Pour around 2 inches of water into a steamer and place a rack overtop. Carefully place the muslin-wrapped rice into the steamer, making sure to leave space around it so the steam can rise. Cover with a lid and heat over high heat until the water boils, reducing to a simmer and steaming for 30-40 minutes or until rice is translucent and glossy.
4. Meanwhile, add coconut milk, salt, and sugar into a saucepan over medium heat. Create a slurry using the cornstarch and 3 tbsp water and add to the coconut milk mixture. Heat until mixture thickens slightly, and sugar is dissolved. Remove from heat but keep warm.
5. Working quickly, remove muslin from steamer and transfer rice into a large bowl. Pour in half of the coconut milk sauce and use a spoon or spatula to combine so no lumps of rice remain. Cover bowl tightly with aluminum foil and let the mixture absorb for 40 minutes at room temperature.

To serve:

6. Scoop around ½ cup of coconut rice onto plate. Peel and slice half of a mango, arranging around or on the rice. Spoon on approximately 2 tbsp of the remaining coconut sauce or serve on the side, and sprinkle with sesame seeds.

Per serving coconut rice: 224 calories: 43 g carbs; 5.1 g fat; 3.5 g protein

Per serving coconut sauce: 54 calories: 2.5 g carbs; 5.1 g fat; 0.5 g protein