• Cooking Time: 30
  • Servings: 4
  • Preparation Time: 45 minutes


Sticky rice with mangoes is one of those perfect desserts for a warm summer evening. The recipe we found in our "A Touch of Thailand" cookbook.


  • 2 cups/300 grams sticky (glutenous) rice aka ketan*
  • 3 cups/450 grams water
  • 1 cup/150 grams coconut milk
  • ½ cup/100 grams palm sugar* or light brown sugar
  • ½ teaspoon salt
  • 4 ripe mangoes, peeled, pitted, halved, then sliced
  • 4 tablespoons coconut milk
  • * These products are available at your local Asian food market.


  • Soak the rice in cold water to cover for 7 to 8 hours.
  • Cook rice over high heat until water boils; turn to low and cook until the rice looks dry and fluffy.
  • Meanwhile combine sugar, 1 cup coconut milk, and salt in a bowl, stirring until sugar is dissolved.
  • When the rice is cooked, pour the coconut milk mixture over it. Mix well and let the sticky rice stand for 20 minutes. Cook 4 tablespoons of coconut milk over low heat for 10 minutes, set aside.
  • Spoon the sticky rice on a dessert plate.
  • Angle the mango slices around the sticky rice.
  • Top with warm coconut milk.
  • Selamat makan! Smaaklijk eten!

Categories: Thai 

Author Credit: Duangduen Buranasombati

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