Regional Style Mango Sticky Rice with Coconut Cream
Sweet sticky rice paired with ripe mango and luscious coconut cream, showcasing a classic regional dessert with tropical flair. This thai-inspired desserts ready in about 45 minutes layers glutinous rice, water, coconut milk 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 350 calories and feeds 4, 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 1/4 cups water
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 2 medium, peeled and sliced ripe mango
- 1 tbsp for garnish toasted sesame seeds
- 1, tied in a knot pandan leaf (optional)
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until the water runs clear, then soak in fresh water for at least 4 hours or overnight.
- Step 2: Drain the soaked rice and combine with 1 1/4 cups water and 1 pandan leaf in a rice cooker or steamer; cook until tender and sticky, about 20-25 minutes.
- Step 3: In a small saucepan, heat 1 cup coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt over medium heat, stirring occasionally until sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
- Step 4: Remove pandan leaf and pour three-quarters of the coconut cream mixture over the cooked sticky rice, gently folding to combine; let it absorb for 15 minutes.
- Step 5: Serve the sticky rice topped with sliced 2 ripe mangoes and drizzle with the remaining coconut cream.
- Step 6: Garnish with 1 tbsp toasted sesame seeds for a nutty crunch before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Style Mango Sticky Rice with Coconut Cream take to make?
Total time is about 45 minutes (15 min prep + 30 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 Regional Style Mango Sticky Rice with Coconut Cream?
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 Regional Style Mango Sticky Rice with Coconut Cream?
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 Regional Style Mango Sticky Rice with Coconut Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Regional Style Mango Sticky Rice with Coconut Cream?
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.
