Mango Sticky Rice: How to get the authentic taste of Thailand
Prep time
Cook time
Total time
Serves: 4-6
  • 50g yellow split mung beans
  • 120g white glutinous rice
  • 400ml fresh coconut cream or 300ml tinned coconut cream*
  • 70g white sugar
  • salt, to taste
  • 1-2 fresh mangoes, peeled and sliced
for the crispy mung bean topping
  1. Rinse and soak the yellow mung beans for 1-2 hours. Strain with a colander, then drain over paper towel to remove the residual moisture.
  2. Heat oil over medium heat and deep fry mung beans in batches until golden. Drain the excess oil with paper towel and mix in a pinch of fine salt. Store in an airtight container. This will keep for several weeks.
for the coconut cream
  1. Place coconut cream and sugar in a small saucepan and heat on low heat until the coconut cream has thickened slightly and the sugar has melted.
  2. Add salt a bit at a time - start with a generous pinch - stir and taste each time for balance. I like to stop when I can just taste the salt in the mixture - it should be sweet, salty and creamy.
  3. I like to give the mixture a quick whizz with a hand blender, just to emulsify everything properly and break up any small lumps.
for the sticky rice
  1. Rinse the glutinous rice until the water runs clear. Soak the rice for a minimum of 4 hours and up to 24 hours.
  2. Line a steamer basket with cotton or muslin, and put the rice on top of the cloth. Place the steamer basket over a pot of boiling water, then cook for 15-20 minutes until the rice is sticky and translucent. About halfway through, move the outer of edges of rice to the middle and vice versa so that the rice cooks evenly.
  3. Move the cooked rice to a bowl and pour over a third of the cooked coconut cream mixture. Stir through, then steam the rice over muslin and covered for another 5 minutes.
  4. Set the rice aside to cool and serve at room temperature with the coconut cream, mango and crunchy mung beans. The cooked rice does not keep well overnight, no does it refrigerate well - it's best to cook it on the day of serving. If necessary to cook the day before, it can be heated up in the microwave, or re-steamed just before serving.
Tash's Top Tips
*If using tinned coconut cream, open the can without shaking it. The cream should have risen to the top, scoop that out and add enough of the liquid-like coconut underneath to total 300ml in lieu of fresh coconut milk.
Freshly squeezed coconut cream has a tendency to curdle if heated on high because it doesn't have any added stabilisers of emulsifiers. Heat on a low heat, stirring constantly to avoid coconut milk curdling.
If your coconut cream has curdled or split, blend it back into submission with a stick blender - it makes it as good as new - in fact, sometimes better than before.
Recipe by A Kitchen Cat at