Oven-Roasted Coconut Mango Sticky Rice Bars
Sweet sticky rice bars infused with coconut milk and ripe mango, roasted in the oven until golden and chewy. This thai-inspired desserts ready in about 75 minutes layers glutinous rice, coconut milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup glutinous rice
- 1 1/2 cups coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 large, peeled and diced ripe mango
- 1/4 cup toasted shredded coconut
- 1 tsp (optional) pandan extract
- 2 tbsp, melted butter
Instructions
- Step 1: Preheat oven to 350°F. Rinse 1 cup glutinous rice under cold water until water runs clear. Drain well.
- Step 2: In a saucepan, combine rinsed rice, 1 1/2 cups coconut milk, 1/2 cup granulated sugar, 1/4 tsp salt, and 1 tsp pandan extract if using. Stir gently and bring to a simmer over medium heat.
- Step 3: Transfer the rice mixture to an 8x8-inch baking dish coated with 2 tbsp melted butter. Cover tightly with foil and roast in the preheated oven for 45 minutes, stirring halfway through to ensure even cooking.
- Step 4: Remove from oven and fold in 1 large diced ripe mango gently to preserve the fruit pieces.
- Step 5: Spread the mixture evenly and sprinkle 1/4 cup toasted shredded coconut on top. Return to the oven uncovered and bake an additional 15 minutes until the top is slightly golden and set.
- Step 6: Allow to cool completely in the pan before cutting into bars. Serve at room temperature or chilled.
Frequently asked questions
How long does Oven-Roasted Coconut Mango Sticky Rice Bars take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Roasted Coconut Mango Sticky Rice Bars?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Roasted Coconut Mango Sticky Rice Bars?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Coconut Mango Sticky Rice Bars for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Coconut Mango Sticky Rice Bars?
Thai desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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