Thai Mango Sticky Rice

Thai Mango Sticky Rice

Uses: Golden Palm Sugar
Author: MEKOMAN Kitchen Team

A beloved Thai dessert featuring soft, sticky rice soaked in rich coconut sauce and naturally sweetened with palm sugar. Simple, comforting, and full of authentic flavor.

Ingredients

  • 1 cup glutinous (sticky) rice

  • 1 cup coconut milk

  • 2–3 tbsp MEKOMAN Golden Palm Sugar (adjust to taste)

  • Pinch of salt

  • 1–2 ripe mangoes, sliced

How to Make

  1. Rinse and soak glutinous rice for at least 3 hours, then steam or cook until tender.

  2. In a saucepan, gently heat coconut milk with palm sugar and a pinch of salt until fully dissolved. Do not boil.

  3. Pour the warm coconut sauce over the cooked sticky rice and mix gently.

  4. Let the rice absorb the sauce for a few minutes.

  5. Serve warm with fresh mango slices on the side.

Serving Tip

For extra richness, drizzle a little more coconut milk on top before serving.

Why Use Palm Sugar?

Golden palm sugar adds a deep caramel sweetness that perfectly balances creamy coconut milk and fresh mango.

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