Mango sticky rice was always a special treat for me and my siblings when we were growing up. After dinner, my mom would buy it from the street vendors who rode around on bicycles selling it in little banana leaf packages. It was an expensive dessert, so we always shared one among all five of us. Two bites each!
Chrissy and Luna love when I make mango sticky rice, but I always tell them I have to find a really good mango first. That’s essential. The little yellow ones are my favorite, but any type of mango will work.
What’s important is that the mango be very ripe but not mushy. The coconut sticky rice? That’s the easy part. Cook the sticky rice in the microwave and then mix it with the hot, salty-sweet coconut milk.
The heat from the coconut milk will help it soak into the rice and make it so creamy and tender. All done.
Fresh mangoes are great, but if you don’t have any, coconut sticky rice is so good with everything—spicy curries, grilled steak, even fried chicken. There’s no such thing as making too much.
Reprinted from The Pepper Thai Cookbook Copyright © 2021 by Vilailuck Teigen. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.
½ cup unsweetened shredded coconut
1½ cups Thai sticky rice
1 (13.5-ounce) can full-fat coconut milk
¼ cup sugar
1½ teaspoons kosher salt
2 large ripe mangoes, peeled, pitted, and thinly sliced
Toasted sesame seeds, for garnish (optional)
Mint leaves, for garnish (optional)
In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don’t leave it in the skillet or it might burn).
Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it’s cooked). Set aside to cool slightly.
In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.
