Sweet Sticky Rice with Mango

One of our favourite desserts is sweet sticky rice with mango. We were originally taught how to make it on a trip to Thailand (prior to the kidlets) & have since adapted the recipe to the one that follows. If you are from Thailand or Laos, this is not a post or version you want to see;


5 Cups long grain sticky rice (soaked in water for at least 4 hours or overnight)
3 ripe mangoes (or more especially if you have anyone who likes to “sample”_
2 Tbsp sesame seeds

1 Cup coconut cream (DO NOT get any with Guar Gum)
1 Cup white sugar
½ – 2 tsp salt
10 pandanus leaves or 1 Tbsp vanilla extract


Soak rice for min of 4 hours or overnight (more than 4 hours soaking is fine)

Line steamer with pandanus leaves or muslin cloth if no pandanus leaves.
Place soaked sticky rice in steamer & steam for 10-15 minutes, until cooked

NOTE: You can also skip using a steamer, if you have a rice cooker, just make sure you measure out everything appropriately for your rice cooker & cook it on the right setting (ie not just on a normal rice setting)

Mix the sauce coconut cream, sugar, salt & vanilla extract together and simmer over low heat for 5 minutes

When cooked remove the rice from the steamer and cool on a tray for a few minutes until still warm but not hot

Add HALF the coconut cream mixture/ sauce to the rice, mixing thoroughly.
Leave the rice and sauce mixture aside for 20-40 minutes (let it rest)

Combine the Serving Sauce mixture in a pot, heat until sugar/ salt is no longer visible

When ready to serve, divide the mixture into servings
(this size mixture should serve 8 people – but for our family is just enough for 4)

Pour Serving Sauce on top
Peel and slice mangoes and arrange on top of sticky rice
Sprinkle sesame seeds on top (if desired) and serve

Bowl of sweet sticky rice with mango
sweet sticky rice with mango
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