I love sticky rice, and if you add coconut and a touch of sweetness to it, then I’m a happy camper. I’m all for the Thai dessert of sticky rice and mango, but I’m not a fan of the thick coconut milk mixture that goes on top of the rice. I think it’s a textural thing that I don’t really like, but I overcame that with the way I made this sticky rice!
Next time you go to an Asian grocery store, be on the lookout for coconut milk powder. I use this to mix in with the damp sticky rice before it’s steamed, so it retains that coconut essence. Then, after steaming, I add in a tablespoon of light coconut milk so that the rice stays moist and not “soupy,” like the rice with coconut milk poured on top. I also store frozen, whole pandan leaves (also called “lá dứa” in Vietnamese) in the freezer (which I also get at the Asian market), so I threw one in with the rice as it was steaming, to add a little more flavor.
If you come across sweet, ripe mango in the market these days (like I did), make this soon, because it’s lovely!
Thai coconut sticky rice with mango
A delicious Thai dessert, with light coconut flavor and a subtle hint of pandan leaf in the sticky rice.
In a large bowl, soak the sweet rice in enough water to cover by 2 inches overnight (about 6 hours).
When ready to steam the rice, drain the rice and in a medium bowl, stir the rice with coconut milk powder, granulated sugar, and kosher salt. Place the rice in the steamer with a pandan leaf, cover, and steam for about 15 minutes, or until rice is done (bite into a rice grain and see for yourself!), stirring every 5 minutes or so.
When the rice is done, put in a medium bowl. Mix in another tablespoon of light coconut milk. Taste the rice, and add a teaspoon more of sugar if desired. Garnish with black sesame seeds, and serve with freshly cut, ripe mango.