Sunrise Mango Sticky Rice
A golden breakfast twist on Thailand's most iconic dessert, featuring warm coconut-drenched sticky rice nestled beside slices of perfectly ripe mango. Topped with toasted mung beans and a drizzle of thick coconut cream, this morning version is lighter and lets the natural sweetness of the fruit shine through.
Ingredients
- 1 1/2 cups glutinous (sticky) rice, soaked overnight
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
+ 7 more ingredients
Instructions
Drain the soaked sticky rice and line a steamer basket with cheesecloth or pandan leaves. Spread the rice evenly and steam over boiling water for 20-25 minutes until translucent and tender.
While the rice steams, warm the coconut milk in a small saucepan with sugar and salt over low heat, stirring until dissolved. Do not boil.
Transfer the steamed rice to a large bowl and pour the warm coconut milk mixture over it. Gently fold with a spatula, cover with a lid, and let the rice absorb the liquid for 10-15 minutes.
Prepare the coconut cream topping by whisking together the thick coconut cream, rice flour, 1 tablespoon sugar, and a pinch of salt in a small saucepan. Heat over low flame, stirring constantly, until slightly thickened, about 3 minutes.
Peel and slice the mangoes into elegant long pieces, cutting along the flat seed.
Mound the sticky rice onto plates, fan the mango slices alongside, and spoon the thickened coconut cream generously over the rice. Sprinkle with toasted mung beans or sesame seeds.
Nutrition Estimate
Per serving • Estimated by Blinner AI