Ingredients
For the Rice:
1 kg Thai sticky (glutinous) rice
800 ml coconut cream
150 g sugar
1 tsp salt
For the Toppings:
200 ml coconut cream
⅓ tsp salt
Sweet yellow mangoes (preferably Nam Dok Mai)
100 g yellow mung beans
Instructions
- Rinse & soak: Wash sticky rice 6–10 times until water runs clear. Soak in water for ~6 hours.
- Steam rice: Drain and steam rice for ~15 minutes until soft and translucent.
- Make coconut sauce: Heat 800 ml coconut cream with 150 g sugar and 1 tsp salt until dissolved. Turn off heat.
- Combine rice and coconut: Transfer rice to a bowl and gradually mix in hot coconut sauce until fully absorbed. Cover to keep moist.
- Make topping sauce: Heat 200 ml coconut cream with ⅓ tsp salt until warmed. Set aside.
- Toast mung beans: Dry-fry mung beans over low heat until golden and crispy.
- Prepare mangoes: Peel and slice mango flesh into large bite-sized pieces.
- Assemble: Plate sticky rice, top with mango slices, sprinkle with toasted mung beans, and drizzle with coconut topping. Serve extra sauce on the side.
Notes
- Soaking rice is essential for the correct texture.
- Nam Dok Mai, Ataulfo, or Champagne mangoes work best.
- Infuse pandan leaves in coconut cream for extra fragrance.
- Serve warm, at room temperature, or chilled depending on preference.
- Refrigerate rice and toppings separately for up to 3 days; reheat rice with a splash of coconut cream.
- Prep Time: 6 hours soaking (mostly passive) + 15 minutes active
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 portion
- Calories: 345
- Sugar: 23g
- Sodium: 195mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
