Sticky Rice with Mango and Toasted Coconut Cream

Name: Sticky Rice with Mango and Toasted Coconut Cream
Prep time: 90 min
Yield: 4 servings
Ingredients: 300g Arroz glutinoso (arroz dulce tailandés); 2 unidades grandes Mango Ataulfo maduro; 400 ml Leche de coco entera; 80g Azúcar de palma (o azúcar moreno); 1/4 cucharadita Sal marina fina; 2 hojas o 1 cucharadita Hojas de pandán frescas o extracto de vainilla; 1 cucharadita Maicena; 40g Coco rallado sin azúcar; 1 cucharada Semillas de sésamo negro; para decorar Hojas de menta fresca

A sensory journey to Southeast Asia with this Thai dessert elevated to fine dining: glutinous rice steamed to achieve a sticky and silky texture, then infused with pandan-scented coconut cream. Topped with ripe Ataulfo mango slices, toasted sesame and caramelized coconut reduction, it's the perfect balance between tropical sweetness and sophistication.

⏱️ 90 minutes

👥 4 servings

🧂 10 ingredients

🧂 Ingredients

✓

Arroz glutinoso (arroz dulce tailandés)

300g
✓

Mango Ataulfo maduro

2 unidades grandes
✓

Leche de coco entera

400 ml
✓

Azúcar de palma (o azúcar moreno)

80g
✓

Sal marina fina

1/4 cucharadita
✓

Hojas de pandán frescas o extracto de vainilla

2 hojas o 1 cucharadita
✓

Maicena

1 cucharadita
✓

Coco rallado sin azúcar

40g
✓

Semillas de sésamo negro

1 cucharada
✓

Hojas de menta fresca

para decorar

📋 Instructions

1

Wash the glutinous rice in cold water, changing it several times until it runs almost clear. Soak in cold water for at least 4 hours (or overnight).
2

Drain the rice and place it in a steamer basket lined with kitchen cloth. Steam over boiling water for 25-30 minutes until tender and completely translucent.
3

Meanwhile, prepare the coconut cream: in a saucepan, heat the coconut milk with the palm sugar, salt and pandan leaves (or vanilla extract) over medium heat. Stir until the sugar dissolves. Do not let it boil.
4

When the rice is ready, pour it into a bowl and add two-thirds of the hot coconut cream. Mix gently and cover with plastic wrap. Let rest 20 minutes to absorb.
5

For the serving cream: heat the remaining third of coconut milk with the cornstarch dissolved in cold water. Cook stirring until slightly thickened. Set aside.
6

Toast the grated coconut in a dry pan over medium heat until golden. Set aside.
7

Peel the mango and cut it into thin slices or large dice as you prefer.
8

To plate: place a portion of sticky rice in the center of the plate, arrange the mango slices on top, pour the warm coconut cream around.
9

Decorate with the toasted coconut, black sesame seeds and some fresh mint leaves.
10

Serve warm or at room temperature to appreciate all the textures.