Mango Sticky Rice 芒果糯米饭

Mango Sticky Rice is a traditional Thai dessert made with glutinous rice, serve with fresh mango and coconut cream. It’s actually quite easy to make this at home. In my family, I’m the only one who love this dessert, so whenever I make this, I only make small portion, just enough to satisfy my crave. 😉

Ingredients: 2 servings

1 Mango 芒果 1粒

80g Glutinous Rice (soaked overnight) 糯米 80克,洗净后浸泡隔夜

1 Pandan Leave 班兰叶 1片

Some Toasted Sesame Seeds 烤香的芝麻,适量


15g Castor Sugar 细砂糖 15克

Pinch of Salt 盐 少许

65ml Coconut Milk 椰奶 65毫升

(B) – topping cream 

1/4 tsp Corn Flour/ Tapioca Flour 玉米粉/粟粉/薯粉 1/4小匙

50ml Coconut Milk 椰奶  50毫升

1/3 tbsp Castor Sugar 细砂糖 1/3汤匙

Pinch of Salt 盐 少许

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Method: 步骤

1. Steam glutinous rice with pandan leave for 15 minutes. Meanwhile, prepare coconut cream by heating (A) in a pot, simmer till sugar dissolved. When the glutinous rice is ready, discard pandan leave and gradually stir in the mixture. Let it sit for a while to absorb the moisture. Alternatively, continue to steam another 5 minutes. 

2. Heat (B) in a pot, simmer till thicken. To serve: place glutinous rice on a plate, top with topping cream and toasted sesame seed, serve with fresh mango.


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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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