Mango Sticky Rice (in a cup)

Mango Sticky Rice Recipe (in a cup)

Rice for Dessert

I have always been a fan of rice-based desserts. Similar to mochi, rice has the perfect texture that complements almost anything – whether it’s something indulgent like chocolate or something fruity like mango.

Now, it pains me to admit this, but I am relatively new to the world of mango sticky rice. Growing up as a picky eater, trying new foods didn’t come easily to me. I often stuck to desserts I was familiar with, like champorado or biko. But let me tell you, the moment I first tried mango sticky rice, it was euphoric. Not because of its complexity, but because it was so simple that it was perfect. The refreshing mangoes, rich coconut sauce, and sticky rice come together in a way that feels oddly familiar. Maybe it’s because this flavour profile is also popular in the Philippines.

It’s simple to make, but don’t expect it to last very long. Once you start eating it, it’s hard to stop – perfect for mango season. I may not have discovered mango sticky rice earlier in life, but I’m happy I can make up for lost time. I was also so excited to see it served in a cup because, with this recipe, we can bring mango sticky rice wherever we go!

Breaking Down the Recipe:

What is Mango Sticky Rice? 

Mango sticky rice is a known dessert in Southeast Asia, but it actually originated in Thailand. Traditionally, it is cooked using a steamer, where the rice is soaked, preferably overnight. Once it is cooked, it is mixed with coconut milk and sugar, while a thicker version is made to be served as a sauce.

In true Asian fashion, this dessert is actually not that sweet. Everything is well balanced, from the sweetness of the mangoes to the creamy coconut. Surprisingly, it is also not very heavy because the rice is cooked until tender, without becoming mushy.

This recipe is a bit different from the traditional way because it uses the convenience of a rice cooker. I like this method because it’s beginner-friendly for anyone craving mango sticky rice. It’s easy and accessible – something we all need in life.

What is the sauce in Mango Sticky Rice?

Whenever I make recipes, one thing that always sparks my curiosity is the sauce (what is that secret sauce?!). After careful research… I am happy to tell you it’s * drumroll * coconut milk and sugar – thickened with cornstarch.

I’m amazed that with these simple ingredients, you can create such big flavours. To balance it out, of course, we’ve got to add just a pinch of salt. Don’t worry! This won’t make your sauce salty. I believe that salt helps each flavour shine individually. So, rather than just tasting the sweetness from the sugar, you’ll also notice the rich flavour of the coconut milk become more pronounced.

Can you make Mango Sticky Rice in a Rice Cooker?

Yes! It’s not traditional in any way, but it’s easier and quicker. My ratio is 1 cup of sticky rice to 1¼ cups of water. This helps prevent the rice from becoming mushy and mimics the texture of sticky rice cooked in a steamer. The amount of water may vary depending on the type of rice cooker you use, but this is the best ratio I’ve found for keeping the rice tender without making it too soft.

Instructions:

*Detailed instructions and tips available in the recipe card below.

In your rice cooker pot, add the glutinous rice and wash it until the water runs mostly clear – about 3 to 4 times.

Add in your water and let it cook using your normal “white rice” setting. If you have a “sweet rice” setting, you can use that instead!

Coconut sauce: While waiting for your rice to cook, pour all the ingredients for the coconut sauce into a saucepan and mix until the sugar has fully dissolved.

Save ½ cup of the coconut sauce and set it aside. This is for your rice.

Let the rest of the coconut sauce cook over medium-high heat while continuously stirring.

While waiting for the mixture to simmer, create your cornstarch slurry by mixing 1 tbsp of cornstarch and cold water in a small container.

Once your sauce is simmering, add the cornstarch slurry to thicken it. Put it on the side.

Back to your Thai sticky rice: once the rice is done, remove the inner pot from the rice cooker to stop the cooking process.

Add in the ½ cup of coconut sauce you set aside and mix well. Let it cool on the side for at least 10 minutes.

Cut your mangoes into small pieces and start assembling!

In a cup, layer your cut mangoes and cooked rice, then drizzle some sauce and add more mangoes. Top it off with roasted sesame seeds for garnish and enjoy your mango sticky rice in a cup.

Ingredients:

Thai Sticky Rice

Thai sticky rice is also known as sweet glutinous rice. Unlike grains such as sushi rice or jasmine rice, it is commonly used in many desserts because of its texture and sweet, fragrant notes. However, in Thailand, it is also paired with a lot of street food and grilled meats. I’ve even made a salad where the garnish was toasted sticky rice ground into powder, it adds a great texture and nutty flavour.

I would say this particular rice is very versatile and unique because it is cooked differently from the others. Instead of boiling, it is usually steamed and soaked. The granules are very delicate, so sometimes when it is boiled, it can burst due to extreme temperatures. But fret not, because even then, it still tastes perfect in different dishes. It just depends on your preference for texture.

Equipment:

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