Mango Sticky Rice
Immagine generata dall'IA
Vegano Senza glutine Thai

Mango Sticky Rice

Thailand’s beloved dessert of tender glutinous rice, fragrant coconut cream, and ripe mango, finished with a glossy coconut drizzle and a crisp pinch of toasted mung beans.

50 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Drain the soaked glutinous rice and spread it in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam over vigorously boiling water for 25 to 30 minutes, turning the rice once, until the grains are translucent and tender but still pleasantly chewy.
2
While the rice steams, put 250 ml of coconut milk, 60 g of sugar, and 1/4 teaspoon of salt in a small saucepan. Simmer over medium-low heat for 3 to 4 minutes, stirring until the sugar dissolves; do not let the sauce boil hard.
3
Transfer the hot steamed rice to a bowl. Pour over the warm coconut sauce and mix gently with a spatula until every grain is coated. Cover and rest for 20 minutes, stirring once halfway through, until the rice absorbs the sauce and becomes glossy.
Glossy sticky rice absorbing coconut sauce Immagine generata dall'IA
4
For the topping, simmer the remaining 150 ml coconut milk, 20 g sugar, and remaining 1/4 teaspoon salt in the saucepan for 2 minutes. Whisk in the cornstarch slurry and simmer for 1 minute more, until the sauce lightly coats a spoon.
5
Toast the mung beans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until crisp and pale golden with a nutty aroma. Cool briefly.
6
Divide the coconut sticky rice among four plates. Arrange the mango slices beside it, spoon over the warm coconut topping, and scatter with toasted mung beans. Serve immediately or at room temperature.
Mango sticky rice with coconut sauce and toasted mung beans Immagine generata dall'IA

Perché questa ricetta funziona

Steaming preserves the distinct, pleasantly chewy grains of glutinous rice, while a warm coconut-sugar sauce seasons the rice from within. Fresh mango adds acidity and juiciness to balance the rich coconut cream.

Conservazione e riscaldamento

Come conservarla

Store the sticky rice and mango separately in airtight containers in the refrigerator for up to 2 days. Refrigerate the coconut sauce separately for up to 4 days.

Come riscaldarla

Reheat the sticky rice gently in the microwave with 1 tablespoon of water per serving, covered, in 20-second intervals until soft and warm. Serve mango cool or at room temperature; do not heat it.

Nutrizione / porzione

592kcal
8,46 gproteine
95,03 gcarboidrati
22,03 ggrassi
P
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Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 20 ago 2026 · aggiornata il 20 ago 2026