Mango Sticky Rice | Easy Authentic Thai Recipe | How to Make Mango Sticky Rice

Learn how to make authentic Thai mango sticky rice at home—soft, chewy sticky rice, creamy coconut sauce, and perfectly ripe mango. This easy recipe uses simple ingredients and the traditional steaming method for the best texture every time. ►Full written recipe: https://thecookingfoodie.com/recipe/m... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Recipe: Ingredients: For the rice mixture: 1 cup (200g) Glutinous rice (sticky rice) Water for soaking For the coconut sauce: 1 can (400ml) Coconut milk, full fat 1/3 cup (67g) Sugar 1/2 teaspoon Salt 1 Pandan leaf *optional (see notes) For thickened topping: 1 teaspoon Cornstarch (or rice flour) 1 tablespoon water To serve: 2 ripe mangoes *see notes 1/4 cup (g) Toasted mung beans or sesame seeds (optional) Instructions: 1. Rinse and soak the rice: Rinse the sticky rice under cold water until the water runs clear. Place the rice in a bowl and cover with water. Soak for at least 3-4 hours, preferably overnight. If the soaking water is still cloudy afterward, rinse the rice again. 2. Steam the rice (do NOT boil): Drain the soaked rice well. If you have a steamer: Line a steamer basket with cheesecloth or a clean kitchen towel, spread the rice evenly inside, cover and steam for 20–25 minutes, until tender and slightly translucent. No steamer? Place the rice in a metal sieve or colander lined with cheesecloth or a clean kitchen towel over a pot of simmering water. Make sure the rice doesn’t touch the water, then cover and steam as directed. 3. Make the coconut sauce: In a saucepan, combine coconut milk, sugar, salt, and Pandan leaf (if using). Heat gently over medium-low heat, stirring until the sugar dissolves. 4. Combine rice and coconut sauce: Remove the pandan leaf if using. Pour about 2/3 of the warm coconut sauce over the hot sticky rice. Gently mix until fully coated. At this stage, the mixture will look very loose and wet, this is exactly what you want. Cover and let it sit for 20–30 minutes. The rice will absorb the liquid and become rich, glossy, and creamy. 5. Make the coconut topping: In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Add this slurry to the remaining coconut sauce. Heat gently, stirring constantly, until slightly thickened. It should coat the back of a spoon but still be pourable. If it becomes too thick, simply add a splash of coconut milk or water to loosen it. 6. Assemble: Slice the mangoes into thin strips, place a portion of sticky rice on a plate. Arrange mango slices next to it. Spoon the thickened coconut sauce over the rice. Sprinkle with toasted mung beans or sesame seeds (optional)