• SE Market Foodie

Coconut Sticky Rice with Mangoes

Got a sweet tooth like me?  Try making coconut sticky rice.  It’s pure sticky, sweet goodness.  It’s mostly served with sweet ripen mangoes. I love it served warm with vanilla bean ice cream.   And the best part, today is a 2 for 1 special.  You’ll learn how to make sticky rice as well as coconut sticky rice dessert.

Serves: 6-8


  • 3 cups cooked sticky rice (glutinous rice)

  • 2 cups coconut milk

  • 1 cup sugar

  • 1 cup shredded fresh coconut (optional but I think it’s killer)

  • a pinch of salt


  • 2 sweet, ripen mangoes (look for Mexican yellow mangoes)

  • Ice Cream – Vanilla Bean, Coconut, or Pineapple

  • Toasted shredded coconut (optional)

  • Toasted sesame seeds (optional)

To make sticky rice, rewind a day. Rinse the rice a few times to remove any debris and soak.   Add two cups of water for each cup of raw rice.  The rice needs to be soaked for at least 4-5 hours.  Preferably overnight.  The longer you soak it, the more water the rice will absorb and the softer the rice will be.  If you do not soak it long enough, the rice will be hard.  So I would suggest soaking the rice before you go to bed.  The rice kernels should crumble easily between your fingers when it is ready.

Oh and make sure it’s glutinous rice.   I hear people refer to jasmine rice or short grain rice as sticky rice.  This is not the same type of rice.  Trust me.  You do not want your rice turning out mushy.  There’s nothing like having your entire family sitting down for dinner and having your mother look at you with disappoint when you realize the main staple of the meal is inedible because you used the wrong rice.  To prevent this moment of shame, look specifically for glutinous rice on the label.  If you are not sure, ask one of the guys at the store.

After the rice has soaked, drain the water and rinse the rice.  The best way to cook sticky rice is with the traditional pot and bamboo steamer.  If you do not have one available, use a steamer and line it with cheese or muslin cloth.

*Tip:  Make sure you allow the pot and bamboo steamer to dry complete before storing.  

This prevents mold from developing on the bamboo and helps extend the life of your pot.

Fill the pot with about 2-3 inches of water.  Fill the bamboo steamer with rice, cover with a pot lid or plate, and put on the stove on high heat.  Allow to steam for 45 mins.

How can you tell the rice is cook?  The rice should look slightly translucent.  Test from the center of the steamer.  Feel some between your fingers.  It should feel soft and spongy.  Or take a bite.  it should be soft and chewy all the way through.  There should be no hardness.

Remove from heat and place the rice in a bowl. Use a rice paddle or chop sticks to break the rice apart. This helps keep the rice fluffy rather than mushy.  Using a bamboo basket will work best to keep the rice moist longer.

*Tip:  The rice will start to harden naturally after several hours but is still edible.  Any unuse cooked sticky rice can be resteamed once more within a day.  Break the rice into 2″ pieces and resteam in pot and bamboo steam for about 15-20 mins.

Next the sweet stuff.

To make the coconut sauce combine coconut milk, sugar, and salt in a small sauce pan on medium heat.  Allow to simmer  and stir constantly until sugar dissolve.  This should take about 10 mins.

Remove from heat and mix 1 1/2 cups of coconut mixture with 3 cups sticky rice.  Let it stand for 5 mins to let the rice absorb the coconut mixture.  Add the shredded coconut and mix.  The rice mixture should be wet but not runny.

Serve immediately with sweet mangoes and/or ice cream.  Top with remaining coconut sauce and toasted sesame seeds or toasted coconut.  (You can refrigerate and serve later.  Heat it in the microwave for a few minutes before serving.)

Yuuuummmm.  Makes my stomach smile.

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