Ingredients

Servings

4

300 g thai glutinous rice / sweet rice / sticky rice — rinsed until water runs mostly clear, then soaked 4 to 12 hours (main starch)
water for rinsing and soaking — as needed (for rinsing and soaking)
240 g water for rice cooker — measured (cooking liquid for rice)
300 g full-fat coconut milk — measured (sweet coconut soak base)
95 g granulated sugar — measured (sweetener for soak)
1.5 g fine salt — measured (salt for soak)
1 leaf pandan leaf — knotted (aromatic)
180 g coconut cream — measured (topping base)
1.5 g fine salt — measured (salt for topping)
8 g sugar — measured (sweetener for topping)
4 g rice flour or cornstarch — mixed with 15g water into a smooth slurry (thickener for topping)
15 g water — mixed with rice flour/cornstarch (slurry liquid)
2 large mangoes ripe mangoes — washed (fruit component)
35 g yellow split mung beans — ready for toasting (garnish)
10 g white sesame seeds — ready for toasting (garnish)

Mise en Place

0/13

Process

1

rinse rice

1.Place 300 g glutinous rice in a large bowl.
2.Cover with plenty of cool water.
3.Swirl the rice with your fingers. The water will turn cloudy.
4.Pour off the cloudy water carefully.
5.Repeat 5 to 7 times, until the water is much clearer but not necessarily perfectly transparent.

2

soak rice

1.Cover the rinsed rice with at least 5 cm / 2 inches of clean water.
2.Let soak for at least 4 hours.
3.For best texture, soak overnight, 8 to 12 hours.

3

drain rice

1.Pour the soaked rice into a fine-mesh strainer.
2.Let it drain for 5 full minutes.
3.Shake the strainer gently once or twice.

4

cook rice aroma cooker

1.Add the drained soaked rice to the rice cooker pot.
2.Add exactly 240 g water.
3.Spread the rice into an even layer.
4.Close the lid.
5.Use the regular White Rice setting if your Aroma cooker has one.
6.If your Aroma cooker has only a simple Cook/Warm switch, press Cook.
7.When the cooker switches to Warm, do not open immediately.
8.Let the rice rest on Warm for 10 minutes.

5

make sweet coconut soak

1.While the rice is cooking, add 300 g coconut milk, 95 g sugar, 4 g salt, and optional pandan leaf to a small saucepan.
2.Warm over medium-low heat.
3.Stir until the sugar and salt dissolve completely.
4.Do not boil hard.
5.Once dissolved and steaming, turn off the heat.
6.Remove the pandan leaf if using.

6

combine rice and soak

1.When the rice has finished its 10-minute rest, open the rice cooker.
2.Gently fluff the rice with a rice paddle.
3.Transfer the hot rice to a wide bowl.
4.Pour about two-thirds of the hot sweet coconut soak over the rice.
5.Fold gently with a spatula or rice paddle.
6.Add the remaining coconut soak gradually.
7.Stop once the rice looks glossy and moist but not soupy.

7

rest rice

1.Cover the bowl with a plate, lid, or clean towel.
2.Let the rice rest for 20 to 30 minutes.
3.After 10 minutes, gently fold once from bottom to top.
4.Cover again and continue resting.

8

make salted coconut topping

1.In a small saucepan, combine 180 g coconut cream, 1.5 g salt, and 8 g sugar.
2.Warm over medium-low heat until steaming.
3.Stir the rice flour or cornstarch slurry again, because starch settles quickly.
4.Add the slurry to the warm coconut cream.
5.Stir constantly for 1 to 2 minutes, until slightly thickened.
6.Turn off the heat.

9

toast garnish

1.If using yellow split mung beans, place them in a dry small pan over medium heat.
2.Toast, shaking often, until golden and nutty.
3.If using sesame seeds, toast only until fragrant and lightly golden.
4.Transfer immediately to a small bowl.

10

cut mangoes

1.Cut each mango along both sides of the flat pit.
2.Score the flesh into slices or cubes without cutting through the skin.
3.Scoop or invert the mango pieces.
4.Alternatively, peel the mango and slice the cheeks neatly.

11

plate and serve

1.Spoon a mound of warm coconut sticky rice onto each plate.
2.Place mango slices beside the rice.
3.Drizzle salted coconut topping over the rice.
4.Sprinkle with toasted mung beans or sesame seeds if using.
5.Serve warm or at room temperature.

Plating

Spoon a mound of warm coconut sticky rice onto each plate.
Place mango slices beside the rice.
Drizzle salted coconut topping over the rice.
Sprinkle with toasted mung beans or sesame seeds if using.
Serve warm or at room temperature.

Sensory Checks

Texture

Rice should be chewy, tender, glossy, sticky, and separate enough to mound; not soupy, not dry, not hard in the center.

Color

The dessert should taste sweet, coconut-rich, and lightly salty.

Aroma

Mangoes must be fully ripe, fragrant, sweet, and non-fibrous.

Color

The topping should be pourable but lightly thickened, like loose cream.

Texture

Toasted garnish should be crisp and nutty.

Common Errors

⚠ Rice is hard in the center: under-soaked, undercooked, or not enough water. Fix by sprinkling with water, closing lid, and continuing to warm or recook briefly.
⚠ Rice is mushy: too much water or cooked like regular rice. Fix by letting steam escape uncovered for a few minutes. Next time reduce water.
⚠ Rice tastes flat: not enough salt or coconut milk was too thin. Fix by adding a little more salted coconut topping.
⚠ Coconut sauce tastes like dessert soup: too much coconut soak was added at once or rice was too wet before soaking. Fix by letting rice rest longer uncovered for a few minutes, then fold gently.
⚠ Mango tastes wrong: mango was underripe, sour, or fibrous. Fix by using ripe Ataulfo, Manila, Champagne, or Thai-style yellow mangoes.

Notes

Traditional Thai mango sticky rice uses glutinous rice, coconut milk, palm or white sugar, salt, ripe mango, and often toasted mung beans or sesame seeds.
The most traditional rice method is steaming soaked glutinous rice in a bamboo steamer.
This version adapts the rice step to an Aroma-style rice cooker. Texture will be very good if the rice is soaked, drained well, cooked with limited water, and then rested with sweetened coconut milk.
Do not use jasmine rice, sushi rice, arborio rice, or regular long-grain rice. They will not produce the correct chewy sticky texture.
The salt is essential. The dessert should taste sweet, coconut-rich, and lightly salty.
Do not serve refrigerator-cold sticky rice. It becomes firm and dull.
Do not drown the mango in coconut sauce. The sauce belongs mostly on the rice.

Amanah Compilation

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Structural completeness: 95%

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Techniques in this recipe

Slurry Thickening