Mango Sticky Rice Recipe

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At a recent event at Suda Thai Restaurant in Covent Garden, we were show how to make this very popular Thai Dessert.

Mango Sticky Rice

Prep Time6 hours
Cook Time15 minutes
Total Time6 hours 15 minutes
Servings: 5 -6 servings


  • 2 cups glutinous rice
  • 1 cup coconut cream or thick coconut milk
  • 3 tbsp coconut cream for topping
  • a pinch of salk
  • 1 cup sugar
  • 5-6 Thai mangoes


  • Soak the 2 cups of glufinous rice for 6 hrs. Draìn.
  • Wrap the rice in clean muslin cloth. Steam in a double pan (a bamboo steamer over a pan of boiling wafer will suffice) for 15 mínufes or until rice is cooked.

Preparing the topping

  • Boil 3tbsp of cocount cream, add the pinch of salt and set aside.

Sweet Sticky Rice Preparation

  • Dissolve 1 cup sugar in 1 cup cocount cream over a very low heat.
  • Add salt and pandan leaves to add aroma. Stir well and remove from heat.
  • Put the cooked sticky rice in a bowl and gradually blend in the coconut cream.
  • Stir with a wooden spoon, cover and leave to stand for 10 minutes.
  • Then fold/ turn again, cover to let the aroma develop.

To serve

  • Peel and slice the ripe mango. Place sîicky rice on a small plate and top with mango slices.
  • Spoon the Coconut cream on top of The mango and rice. Serve.


  • Here are the instructions for cooking sticky rice in a microwave:
  • For 300 grams of sticky rice
  • I) pouring boiling water over uncooked sticky rice, about on inch over the rice.
  • 2) stir occasionally for about 5 minutes.
  • 3) after washing the rice thoroughly with the some water in the container, drain out the water.
  • 4) put in warm water again just enough to cover the rice.
  • 5) microwave at high for 5 minutes.
  • 6) toke it out and stir, it should be ready now.
  • 7) if the rice is still hard. put into microwave for another 3 minutes.

You can read the review of Suda Thai Restaurant here.

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