PostHeaderIcon Mango & Coconut Sticky Rice

Shoua, a friend back in Berkeley really loved this Thai dessert. At first I thought was a weird combination since Hmong people usually only eat sticky rice with meat or sticky rice stuffed with banana but when she introduced me to this dessert I thought it was a pretty smart dish. The key to making this a good dessert is having perfect ripe sweet mangos. My sisters and I have made this several times and it turned out just as delicious as at the restaurant.

Ingredients for 4 servings

  • 2-3 cups of sticky rice
  • palm sugar
  • 2 ripe mangos
  • 2 cans of coconut

1. Have sticky rice ready. Soak overnight and steam.
2. On the side, prepare the sauce. Have a pot. Boil coconut and 10-15 pieces of sugar palms. Stir constantly until sugar palms melt. taste and add more sugar if desire.
3. In a bowl, put your steamy hot sticky rice in, and add about 1/2 a cup of coconut sauce first and mix. Then slowly add a bit more if you like, only enough to make it not sticky. the result should be slightly gooey.
4. Skin your mangos, cut into thin small slices.
5. On a plate, put some sticky rice, and some slices of mangos side by side, and pour some more of the hot coconut/sugar palm sauce over the mango and sticky rice.
6. Optional: a sprinkle of sesame seeds.

5 Responses to “Mango & Coconut Sticky Rice”

  • Mai says:

    Thank you so much for posting these recipes. You don’t know how overjoyed I am about finding your site.

    Could you please clarify what kind of cans of coconut you mean in this particular recipe? Is it coconut milk? And if so, un/sweetened? Also what size of cans should we use?

    Thank you,

    Mai

  • Hmong says:

    hello Mai, purchase the regular size 19 fl. oz cans. Mae Ploy coconut milk works, Aroy-D works, and any other coconut milk unsweetened should work

  • Karen says:

    I’m having trouble finding palm sugar at my local asian market. What would you recommend using instead of palm sugar? Will regular sugar do? How much?

    About the palm sugar. If they come in different sizes, how much should I use? What is 10-15 pieces equivalent to? Thanks!! I love this site!

  • Hmong says:

    Hello Karen thank you for your kind words!
    you can substitute with brown sugar. the ones I am referring to are probably around 1 TB= 1 palm sugar

  • Hello my family member! I want to say that this post is awesome, nice written and include almost all vital infos. I would like to look extra posts like this .

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