Authentic Thai Mango Sticky Rice Recipe Thai Mango Sticky Rice is the iconic Thai dessert that's famous worldwide. It's rich, creamy, sweet and very refreshing. Try this simple recipe that can be made at home in a modern kitchen. Enjoy! Ingredients ↓ Authentic Thai Mango Sticky Rice Recipe Ingredients: Coconut-flavoured Sticky Rice/ Glutinous Rice: 500g of premium grade sticky rice/ pulut susu 6-8 pandan leaves 500ml of freshly squeezed concentrated coconut milk 170g granulated sugar 1/4 tsp sal

Mango Sticky Rice Recipe (Makes 2 servings) 1 cup glutinous rice 1 ½ cup water 1 Can of coconut cream ⅔ C of brown sugar 1 tsp vanilla extract Pandan leaves (optional) Pinch of salt 1 Can of Sliced Mangos (strain juice) 425g Sesame Seeds to finish -Wash 1C glutinous rice in a small pot then drain. Add 1 ½ cup of water, a pandan leaf (optional) and bring to a boil with lid on -Once water hits a good boil, turn down to lowest setting and cook for a further 17 minutes with lid on -While the rice is

Save my Mango and Sticky Rice recipe! I started with 2 cups short grain sweet rice, rinsed with cold water twice, then poured 2 1/2 cups cold water and cooked in my rice cooker. For the coconut sauce I used 1 can coconut milk, 1/4 of sugar and 1 tsp of salt. I simmered for 5 minutes. When the rice was done, I scooped out half the rice and saved the other half for later when I want to make more sauce. That way it doesn’t get too mushy the next day. I mix in half the sauce I made into the rice and