Vegan Mango Sticky Rice Thai Dessert
Vegan Mango Sticky Rice is a lush Thai dessert that balances sweet, creamy, and tropical flavors in every bite. Glutinous rice, steamed until tender and infused with pandan leaf, forms the delicate base, while a rich coconut sauce—simmered with sugar and salt—coats each grain in velvety richness. Served over ripe mango slices and finished with a sprinkle of toasted sesame seeds, the dish delivers a satisfying contrast of textures, from the smooth sauce to the juicy fruit and subtle crunch. A taste of Thailand’s vibrant street food culture, this dessert is worth making for its effortless blend of tradition and indulgence.
Ingredients
- Glutinous rice200g
- Coconut milk400ml
- Sugar100g
- Salt1/4 tsp
- Ripe mango2
- Sesame seeds1 tbsp
Nutrition
Directions
- 1
Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- 2
Drain the soaked rice and steam it in a bamboo steamer or rice cooker for about 20-25 minutes until tender.
- 3
In a saucepan, combine coconut milk, sugar, and salt. Heat gently until the sugar dissolves, then reserve a small portion for drizzling later.
- 4
Once the rice is cooked, transfer it to a mixing bowl and pour the coconut mixture over it. Stir gently to coat the rice and let it sit for about 10 minutes.
- 5
Peel and slice the ripe mangoes. Serve the sticky rice warm or at room temperature, topped with mango slices and a drizzle of reserved coconut milk, garnished with sesame seeds.
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