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All time favorite dessert – Mango with Sticky Rice


(for 4 portions)

Khun yai Thai Glutinous Rice1 1/2Cups
Coconut Milk1 1/3Cups
Salt1/4 Tsp
White sesame seeds, toasted lightly1Tbsp
Mamuang suk narm dokmai (YELLOW MANGO), peeled, pitted, and cut into thin slices 1large


  • In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
  • Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
  • While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
  • Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
  • While rice is standing, slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar in cleaned small pan, stir occasionally for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
  • To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

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