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Mango & Peach Thai Sticky Rice

Updated: Aug 5

It’s mango season. It’s peach season. You’ve got no excuse. This fruity, sticky, sweet-salty Thai dessert is delicious. You’ve got creamy coconut rice, sour-sweet fruit, and a glaze that deserves its own OnlyFans. Mango Thai sticky rice is something I ate all the time growing up and thus childhood nostalgia in a bowl, the addition of peaches compliment this dish so well.


Mango & Peach Sticky Rice

Mango & Peach Thai Sticky Rice Recipe

Serves: 4 Difficulty: Easy (just time-consuming) Time:

  • Rice Soak: Overnight

  • Prep + Cook: 1 hour

  • Rice infusion: 45 mins

INGREDIENTS


FRUIT

  • 1½ mangoes, cubed

  • 1½ peaches, cubed

  • Juice of ½ big lime

  • ½ tbsp sugar

  • 5 Thai basil leaves, finely sliced


STICKY RICE 

  • Coconut oil (for greasing the steamer)

  • 250g glutinous Thai white rice

  • 1 pandan leaf, knotted

  • Squeeze of ¼ big lime


THE RICE SOAK

  • 125ml coconut milk

  • 1 tbsp sugar

  • ½ tsp salt


COCONUT GLAZE

  • 250ml coconut milk

  • ½ tbsp potato starch

  • 2 tbsp sugar

  • ¼ tsp salt


GARNISH

  • Toasted sesame seeds

  • Black sesame seeds


SPECIAL KIT

  • Steamer & insert

  • Muslin cloth (or janky DIY version)

  • Ring mould (optional but makes the dish look fancy)


METHOD:

1. Soak & Steam the RiceSoak rice overnight with pandan leaf. Oil up your steamer insert (or line with an oiled muslin cloth). Spread the rice out thin, squeeze lime over it, and steam for 30 mins. (45 + if you didn’t soak for the time)

2. Rice Soak TimeMix coconut milk, sugar, and salt until dissolved. Chuck hot cooked rice into it. Stir. Cover. Let it absorb the goodness for 45 mins.

3. Make That Coconut GlazeSlurry your starch with a couple of tbsps of coconut milk. Heat rest of coconut milk in pan with sugar. Stir in the slurry. Keep stirring 'til it thickens enough to coat a spoon. Salt it. Cool it.

4. Fruity BusinessCube the mango + peaches. Lime juice + sugar over the top. Let them macerate. Add Thai basil just before serving for that fresh punch. 

5. Assemble & ImpressMould the rice into a circle on your plate. (Microwave it briefly if it’s turned into a brick.) Spoon the fruit on top, sprinkle with sesame seeds. Serve with that glossy coconut glaze on the side. Let people drown their plate as they see fit.

TOP TIP: No steamer insert? Improvise with greased baking paper with holes throughout it.

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