Thai Mango Sticky Rice Cake with Coconut Cream Drizzle
A modern twist on the classic Thai dessert, this steamed sticky rice cake is infused with rich coconut milk and topped with ripe mango slices and a luscious coconut drizzle. Its chewy texture and sweet-savory balance make it an irresistible treat.
Ingredients
Ingredients
- 1 cup glutinous rice aka sticky rice or sweet rice, soaked overnight
- 1 cup coconut milk full-fat, well-shaken
- 0.25 cup granulated sugar
- 0.5 tsp salt
- 2 medium ripe mangoes peeled and sliced
- 0.25 cup coconut cream thick top layer from canned coconut milk
- 1 tbsp palm sugar grated, optional for drizzle
- 1 tsp toasted sesame seeds optional garnish
- 1 tbsp water
Notes
Storage: Keep covered at room temperature for up to 1 day; refrigerate for up to 2 days (note: rice firms when chilled—reheat gently or let come to room temperature). Make-ahead: Steam rice and prepare coconut mixture a day ahead; assemble before serving. Substitutions: Use honey or maple syrup instead of palm sugar; add pandan leaf to coconut milk for aroma. Serving suggestions: Pair with fresh lime wedges or a sprinkle of roasted mung beans for crunch.