Creamy coconut sticky rice layered with ripe mango slices, toasted seeds, and mint for a modern Thai-inspired sweet.
# Components:
→ Sticky Rice
01 - 1 cup glutinous (sticky) rice
02 - 1 1/2 cups water
→ Coconut Sauce
03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
→ Topping & Assembly
06 - 2 ripe mangoes, peeled and sliced
07 - 2 tablespoons toasted sesame seeds or toasted mung beans (optional)
08 - Fresh mint leaves (optional)
# Method:
01 - Rinse the glutinous rice under cold running water until the water runs clear. If time allows, cover with fresh water and soak for 1 hour, then drain.
02 - Place drained rice and 1 1/2 cups water in a small saucepan. Bring to a gentle simmer, then reduce heat to low, cover, and cook undisturbed for 15–20 minutes, until water is absorbed and grains are tender. Remove from heat and let stand, covered, for 10 minutes.
03 - In a separate saucepan, combine 1 cup coconut milk, 1/4 cup granulated sugar and 1/4 teaspoon salt. Warm over medium heat, stirring until the sugar dissolves and the mixture is smooth; do not boil. Reserve about 1/3 cup of the sauce for drizzling.
04 - Pour the remaining warm coconut sauce over the cooked sticky rice and gently fold until evenly coated. Cover and allow the rice to rest for 10 minutes so it absorbs the sauce.
05 - Spoon approximately 1/2 cup of the coconut sticky rice into each of six dessert cups. Arrange sliced mango over each portion and drizzle with the reserved coconut sauce.
06 - Finish with a sprinkle of toasted sesame seeds or mung beans and a mint leaf if desired. Serve warm or at room temperature; can be chilled briefly before serving if preferred.
