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Thai mango sticky rice with sliced ripe mango, white coconut cream and sesame seeds on a banana leaf

Photo: Muzirian / Wikimedia Commons · CC BY-SA 4.0

Dessert

Thai Mango Sticky Rice with Salted Coconut Cream & Sesame

Steamed glutinous rice absorbs warm coconut syrup, then meets ripe mango, a lightly salted coconut topping and toasted sesame seeds.

Developed for DishGal · Updated 2026-09-26

Dessert
Prep15 min
Cook35 min
Total300 min
Cost$2.65

Directions

  1. Soak the sticky rice

    Rinse the glutinous rice in several changes of cool water until the water is mostly clear. Cover with at least 3 inches of cool water and soak for 4 hours at room temperature, or refrigerate for up to 12 hours.

  2. Prepare the steamer

    Drain the rice thoroughly. Line a bamboo steamer, metal steamer insert or fine-mesh splatter guard with damp cheesecloth. Spread the rice no more than 1 inch deep and set it over 2 inches of simmering water, making sure the water does not touch the rice.

  3. Steam until tender

    Cover and steam for 25 to 30 minutes, turning the rice over once after 15 minutes, until the grains are translucent, tender and chewy with no chalky center. Replenish the pan with boiling water if needed so it never runs dry.

  4. Make the coconut syrup

    While the rice steams, combine 1 cup coconut milk, the sugar, 1/2 teaspoon salt and optional pandan in a small saucepan. Heat over medium-low, stirring, just until the sugar dissolves and the mixture reaches about 170°F; do not boil. Remove the pandan.

  5. Season and rest the rice

    Transfer the hot rice to a heatproof bowl and pour over the warm coconut syrup. Fold gently until evenly moistened, cover and rest for 25 minutes. Fold once more after 10 minutes so the syrup absorbs evenly.

  6. Thicken the salted coconut cream

    Whisk the remaining coconut milk with the remaining 1/4 teaspoon salt. Bring to a gentle simmer. Stir together the cornstarch and water, whisk it in and cook for 45 to 60 seconds, until lightly thickened. Remove from the heat; the sauce should still pour easily.

  7. Slice and assemble

    Peel the mangoes and cut the flesh from each pit into broad cheeks, then slice crosswise. Spoon warm or room-temperature sticky rice onto plates, arrange the mango alongside, drizzle with salted coconut cream and scatter with sesame seeds. Serve the same day.

Why this works

Why it worksA four-hour soak hydrates the dense glutinous grains so steam can cook them evenly without a hard center.
Why it worksWarm rice absorbs warm coconut syrup gradually during the covered rest, staying glossy and distinct rather than swimming in liquid.
Why it worksA lightly salted, barely thickened coconut topping balances the sweet rice and ripe fruit without turning into pudding.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Pasta being lifted from a stainless-steel mesh colander Compare on AmazonFine-mesh strainerFine mesh contains small glutinous-rice grains through repeated rinsing and the long soak.See current options → Two digital probe cooking thermometers beside prepared ingredients Compare on AmazonDigital cooking thermometerA quick check around 170°F prevents the sweet coconut syrup from boiling and separating.See current options → Chef's knife resting on a wooden cutting board Compare on Amazon8-inch chef’s knifeA sharp controllable blade peels and slices ripe mangoes cleanly without crushing their soft flesh.See current options →

Swaps & notes

Easy swaps

  • Black Thai glutinous rice needs a longer soak and a different water ratio, so do not substitute it one-for-one in this timing.
  • Toasted mung beans are a traditional-style crunchy topping and can replace sesame seeds; cook or buy them specifically for dessert use.
  • Ataulfo mangoes are silky and floral, but any ripe, fragrant mango that yields slightly near the stem works.

Cook notes

  • Total time includes the essential 4-hour soak, 25 to 30 minutes of steaming and a 25-minute absorption rest; active prep is about 15 minutes.
  • Thai glutinous rice is not regular jasmine rice and not sushi rice. Look for opaque short-to-medium grains labeled glutinous or sweet rice.
  • Keep the steaming water below the rice. Boiling water touching the grains creates a wet bottom and uneven texture.
  • Do not hard-boil coconut milk; high heat can make it separate and taste oily.
  • Cut mango shortly before serving and discard fruit that smells fermented or shows mold.

Storage

Mango sticky rice is best within a few hours. Refrigerate rice, coconut cream and cut mango separately for up to 2 days. Reheat the rice gently with 1 to 2 tablespoons coconut milk until warm and soft, then serve with cool mango. Do not freeze; thawed mango becomes watery and chilled glutinous rice hardens.

Questions

Can I cook sticky rice directly in water?

Steaming is more reliable for this dessert because soaked glutinous rice can become waterlogged or scorch when boiled. A lined metal steamer works if you do not own a bamboo basket.

Why is my sticky rice still hard?

It was likely under-soaked, spread too deeply or exposed to weak steam. Return it to the steamer for 5-minute intervals and keep the water at a steady simmer.

Can I make mango sticky rice the day before?

You can prepare the rice and coconut cream a day ahead, but the texture is best fresh. Chill separately, rewarm the rice gently with extra coconut milk and slice the mango just before serving.

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Thai Mango Sticky Rice with Salted Coconut Cream & Sesame
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1. Soak the sticky riceRinse the glutinous rice in several changes of cool water until the water is mostly clear. Cover with at least 3 inches of cool water and soak for 4 hours at room temperature, or refrigerate for up to 12 hours.
2. Prepare the steamerDrain the rice thoroughly. Line a bamboo steamer, metal steamer insert or fine-mesh splatter guard with damp cheesecloth. Spread the rice no more than 1 inch deep and set it over 2 inches of simmering water, making sure the water does not touch the rice.
3. Steam until tenderCover and steam for 25 to 30 minutes, turning the rice over once after 15 minutes, until the grains are translucent, tender and chewy with no chalky center. Replenish the pan with boiling water if needed so it never runs dry.
4. Make the coconut syrupWhile the rice steams, combine 1 cup coconut milk, the sugar, 1/2 teaspoon salt and optional pandan in a small saucepan. Heat over medium-low, stirring, just until the sugar dissolves and the mixture reaches about 170°F; do not boil. Remove the pandan.
5. Season and rest the riceTransfer the hot rice to a heatproof bowl and pour over the warm coconut syrup. Fold gently until evenly moistened, cover and rest for 25 minutes. Fold once more after 10 minutes so the syrup absorbs evenly.
6. Thicken the salted coconut creamWhisk the remaining coconut milk with the remaining 1/4 teaspoon salt. Bring to a gentle simmer. Stir together the cornstarch and water, whisk it in and cook for 45 to 60 seconds, until lightly thickened. Remove from the heat; the sauce should still pour easily.
7. Slice and assemblePeel the mangoes and cut the flesh from each pit into broad cheeks, then slice crosswise. Spoon warm or room-temperature sticky rice onto plates, arrange the mango alongside, drizzle with salted coconut cream and scatter with sesame seeds. Serve the same day.