This is my cozy, homemade spin on classic Mango Sticky Rice! Glutinous sticky rice is steamed to fluffy perfection, then left to absorb a sweet, pandan-infused warm coconut milk bath. Served alongside sweet, juicy sliced mangos, drizzled with a slightly salted coconut topping sauce, and crowned with toasted split mung beans for an addictive crunch, it’s the ultimate sweet treat.
Place 500g of glutinous sticky rice in a bowl, cover with hot water, and let it soak for 1 hour. Drain well.
Transfer the drained rice into a cheesecloth-lined steaming basket over boiling water. Cover and steam for 25 to 30 minutes until soft and translucent.
While the rice steams, combine 5dl (500ml) coconut milk, 5 tbsp sugar, pandan leaves, and a pinch of salt in a saucepan. Bring to a boil, then turn off the heat and keep covered.
In a separate small saucepan, combine 2dl (200ml) coconut milk, 2 tbsp sugar, and 1 tsp salt. Heat until shimmering and sugar dissolves, then set aside.
Cover 5 tbsp split mung beans with cold water in a small pot and bring to a boil. Remove from heat, cover, and let sit for 15 minutes. Drain, rinse under cold water, and pat thoroughly dry with paper towels. Lightly grease a pan over high heat with a tiny bit of oil, add the dried mung beans, and fry, tossing constantly until golden and crispy. Set aside. crispy. Set aside.
Transfer the hot steamed rice into a large bowl. Remove the pandan leaves from the rice soak, then pour the mixture over the rice. Stir gently to coat every grain, cover tightly, and let sit for 10 minutes. Fold the rice gently a few times, cover again, and let rest for another 20 minutes until completely absorbed.
Slice 3 to 4 ripe mangoes into cheeks or slices. Plate a scoop of warm coconut sticky rice alongside fresh mango slices, drizzle with the salted coconut topping sauce, and sprinkle with crispy mung beans.
Mango Sticky Rice
Ingredients
Sticky Rice Base
- 500g glutinous sticky rice
- Hot water (for soaking)
Rice Soak Mixture
- 5dl (500ml) full-fat coconut milk
- 5 tbsp sugar
- 2–3 pandan leaves
- Pinch of salt
Salted Coconut Drizzle
- 2dl (200ml) full-fat coconut milk
- 2 tbsp sugar
- 1 tsp salt
Toppings & Assembly
- 5 tbsp split mung beans
- 1 tsp neutral or coconut oil (for greasing pan)
- 4 large ripe mangoes, sliced fresh
Instructions
- Soak sticky rice in hot water for 1 hour, then drain.
- Line a steaming basket with cheesecloth, add rice, and steam over boiling water for 25–30 minutes.
- Bring 5dl coconut milk, 5 tbsp sugar, pandan leaves, and a pinch of salt to a boil; cover and set aside.
- Heat 2dl coconut milk, 2 tbsp sugar, and 1 tsp salt until dissolved for the topping sauce.
- Boil split mung beans in water briefly, let sit covered for 15 mins, rinse, dry thoroughly. Fry in a lightly greased pan over high heat until golden-crisp.
- Pour the warm 5dl coconut milk mixture over the steamed rice, mix gently, cover for 10 mins, fold again, and rest covered for an additional 20 mins.
- Serve rice with fresh mango slices, drizzle with topping sauce, and garnish with crispy mung beans.
Notes
- Storage & Shelf Life: Keep coconut sticky rice and topping sauce in separate airtight containers in the fridge for up to 3 days. Microwave the rice with a splash of water to soften before serving with fresh mango slices.
Tips for Success
The 8-Portion Sweet Spot: Using 4 large ripe mangoes gives you exactly 1/2 a mango per person alongside a satisfying ~120g scoop of warm coconut rice.
- Lightly Grease the Pan for Mung Beans: Adding just a light touch of neutral or coconut oil to the pan before frying the soaked, dried mung beans helps them toast evenly to a golden crisp without sticking.
Soak the Rice Properly: Soaking raw glutinous sticky rice in hot water for at least 1 hour (or cold water overnight) is essential so the grains steam evenly without staying hard in the center.
Don’t Rush the Soaking Step: Letting the warm steamed rice sit covered in the sweet coconut milk mixture for a full 30 minutes allows the grains to swell and lock in moisture without turning mushy.
Storage & Shelf Life: Store leftover sticky rice and coconut sauce in separate airtight containers in the fridge for up to 3 days. Reheat the sticky rice gently in the microwave with a splash of water or coconut milk until soft, then serve with fresh sliced mangoes.
Why You’ll Love This Dish
Irresistible Texture Contrast: Soft, chewy coconut rice paired with melt-in-your-mouth ripe mango and crisp, golden mung beans.
Naturally Vegan & Dairy-Free: Rich, creamy flavor powered entirely by full-fat coconut milk.
Warm Spiced Aromatics: Infusing the coconut soak with fresh pandan leaves adds an aromatic, vanilla-like depth.
Simple Prep: Straightforward steaming and soaking process with zero complicated technique required.
