Coconut Mango Sticky Rice

This past weekend, Camille and I went to the nearest, most glorious Asian grocery store. It is this giant market, about half an hour away from campus, and the first thing that welcomes you when you come in is the familiar smell of an Asian market. Many people who are not used to the many smells inside may find the smell off-putting but to me and Camille, the smell is like home.

It looks so cute!

It looks so cute!

The visit to this Asian grocery store is always a diligent walk-through every single aisle. Inspecting almost every product that they offer and contemplating which things to buy. This time, I successfully stuck (mostly) to my shopping list. I got a huge bag of sticky rice–a pretty common staple that Indonesians would have. As opposed to the perception here that sticky rice is for sweets and desserts, Indonesian actually find it really common in both sweet and savory. And despite a common name for it (glutinuos rice), the rice actually has no gluten.


This dessert (yes, I am sticking to the common recipe for this ingredient…for now) is really simple and easy! Even more, the level of sweetness can be adjusted and it’s gluten-free and vegan! It’s a dessert for EVERYONE.


Coconut Mango Sticky Rice

from various resources


The rice:

¾ cup glutinous rice

1 ¾ cup water

pinch of salt


The coconut sauce:

½ cup coconut milk

about 3 tbsp of palm sugar

pinch of salt


fresh mangoes (I used frozen and let them unthaw a bit)


Soak the glutinous rice overnight or at least 8 hours.


Drain the rice right before using. Put the rice in a small saucepan and pour the 1 ¾ cup water over it. Cook the rice until all the water is gone (this will take about 30 – 40 minutes depending on how much rice you are cooking). If it still looks a bit watery after half an hour, you can try stirring the rice to see if the rice is actually already cooked.


This is how the rice looks like when it is done

For the coconut sauce: heat up the coconut milk and make sure there are no lumps. Stir in the palm sugar and stir it around until it completely melts into the coconut milk. You can always add more sugar if you want the sauce to be sweeter! Give a pinch of salt to add some balance.



To assemble: Put some rice in a ramekin/bowl/plate and have some mangoes sitting on top of it. You can also set the mangoes on the side but I like to have the mangoes at a closer temperature to the whole dish. Pour some coconut sauce and eat!

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