Ingredients
Method
Instructions
Cook the Sticky Rice
- Rinse the sticky rice in cold water until the water runs clear.
- In a saucepan, combine the rice and water. Bring to a boil, then cover and reduce to a simmer for 10–12 minutes, or until the water is absorbed.
- Remove from heat and keep covered for 5 minutes to steam.
Make the Coconut Rice Mixture
- In a separate pan, heat 1 cup coconut milk with sugar and salt over low heat until dissolved (do not boil).
- Stir the warm mixture into the cooked rice, cover, and let sit for 10 minutes so it absorbs the coconut flavour.
Make the Coconut Sauce
- In a small saucepan, heat ½ cup coconut milk, sugar, and salt. Stir in the cornflour slurry and cook until slightly thickened (1–2 minutes).
Assemble the Dessert
- Divide the coconut sticky rice between plates. Arrange mango slices alongside.
- Drizzle with the coconut sauce and sprinkle with sesame seeds or mung beans if using.
Serve Immediately
- Best enjoyed warm or at room temperature.
Nutrition
Notes
Storage
- Rice can be stored in the fridge for up to 2 days, but it will firm up – steam it lightly to reheat.
- Mango is best sliced fresh before serving.
