Kim Vo’s Favorite Mango Sticky Rice

Kim Vo's Favorite Mango Sticky Rice

I'm in love with the mango sticky rice at Bangkok Thai Restaurant in Lafayette — I order it every single time. But sometimes I don't want to share, so I make it at home. Glutinous rice and coconut cream are always on standby in my pantry for when the craving hits. ~Kim Vo

Cook Time: 40 mins | Servings: 4

Ingredients:

Salted Coconut Cream Sauce:

• ½ cup coconut cream (if using coconut milk, add 1 teaspoon cornstarch)
• ¼ teaspoon salt

Sweet Coconut Cream Mixture:

• 1 cup coconut cream (or ¾ cup coconut milk)
• ½ cup white sugar
• ¼ teaspoon salt
• 2 cups freshly cooked hot sticky rice
• 2 ripe mangoes, peeled and cut into bite-sized pieces

For Garnish:

• Toasted mung beans or sesame seeds

Directions:

1. Start cooking the sticky rice first — you need it hot and fresh. It takes about 15–20 minutes.
2. In a small saucepan, combine salted coconut cream sauce ingredients. Stir until salt dissolves. Bring to a light simmer over medium heat, then remove from heat and set aside.
3. In another saucepan, combine sweet coconut cream mixture ingredients (except rice and mango). Whisk until sugar dissolves. Bring to a light simmer over medium heat and keep warm.
4. While both are still hot, combine sticky rice with the sweet coconut cream mixture. Mix well, cover, and let sit for 20 minutes until rice has fully absorbed the cream. It should be sticky and creamy, not soupy.
5. To serve, place sweet coconut rice on a plate, add mango slices, drizzle with 2 tablespoons of the salted coconut cream sauce, and sprinkle with toasted mung beans or sesame seeds. Serve immediately.

Source:

Seonkyoung Longest