Tiki Tiki Mango Sticky Rice Pudding
Sweet coconut sticky rice pudding topped with fresh mango slices, inspired by tropical island flavors. This thai-inspired desserts ready in about 40 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 280 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 1/2 cups water
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 large ripe mango
- 1 tbsp (optional) toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight to soften.
- Step 2: Drain the rice and steam it in a bamboo steamer or covered sieve over boiling water for 20 minutes until tender but still sticky.
- Step 3: While the rice steams, combine 1 cup coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is warm but not boiling, about 3 minutes.
- Step 4: Transfer the steamed rice to a mixing bowl and pour half of the warm coconut milk mixture over it. Stir gently to combine and let the rice absorb the liquid for 20 minutes, resulting in a creamy texture.
- Step 5: Peel and thinly slice 1 large ripe mango. Serve the sticky rice in bowls topped with the mango slices. Drizzle remaining coconut milk mixture over the top and sprinkle 1 tbsp toasted sesame seeds if desired for added texture and aroma.
Frequently asked questions
How long does Tiki Tiki Mango Sticky Rice Pudding take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tiki Tiki Mango Sticky Rice Pudding?
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 Tiki Tiki Mango Sticky Rice Pudding?
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 Tiki Tiki Mango Sticky Rice Pudding 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 Tiki Tiki Mango Sticky Rice Pudding?
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.
