Sticky coconut rice with mango and sesame

Thai desserts are known for being extremely sweet, but this one has the perfect balance of freshness, earthiness and sugar. It’s delicious served hot or cold.

Serves 6


2 cups jasmine rice

1½ cups coconut milk

½ cup palm sugar

1t salt

3 mangoes, peeled

¼ cup black sesame seeds, toasted


Soak the rice in 2 cups of cold water for 15 minutes (or overnight).

Drain the rice, rinse with cold water and place in a pot with 6 cups of water. Boil for 10 minutes, then drain.

Place rice in some cheesecloth and put it in a steamer (preferably bamboo). On high heat, let the rice steam for about 20 minutes –
it’s ready when it becomes soft and translucent. 

Heat the coconut milk, palm sugar and salt in a saucepan over low heat. Keep stirring until the sugar is dissolved.

Turn off the heat and set aside 13 cup of this sauce for serving.

Transfer the hot rice to a bowl and gradually mix in the rest of the coconut sauce. Allow to stand for a few minutes
so that the rice soaks up the flavour.

To serve, cut a cheek of mango per person and slice thinly. Spoon mounds of rice onto a plate, fan the mango slices next to the rice and pour over the remaining coconut sauce. Sprinkle generously with sesame seeds.

The rice usually used in this dish is found only in Asia, but jasmine rice is a great alternative.

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