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Thai Coconut Sticky Rice Pudding

Recipe for Thai coconut sticky rice pudding with mango

Salty sweet dessert with mango over coconut sticky rice pudding bed, this is surely a treat for anyone who isn't afraid of high sugar content and adventurous
Course Dessert
Cuisine Thailand
Servings 4
Author Victoria


  • 1 cup glutinous sweet sticky rice
  • 1 cup coconut milk
  • 4 Tbsp sugar
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 2 mango
  • 2 Tbsp Roasted sesame
  • 1 pandan leaf or a drop of pandan extract or vanilla extract


  • Wash, rinse a couple times and then soak sticky rice in water and 1 tsp salt for 6 hours, overnight prefer.
  • The next day or after soaking, strained to remove all water and let the rice air-dry.

Steam instruction for sticky rice

  • Bring your steamer to boil then add the sticky rice to steam. Reduce to medium heat.
  • Prepare a coconut mixture by heating 1/2 cup coconut milk, 1/2 tsp salt and 1 Tbsp sugar.
  • After steaming for about 20 minutes, pour the prepared coconut mixture onto the sticky rice. Stir rigorously to mix.
  • Cover and steam for another 10 minutes.
  • Stir and fold up side down, then turn off heat and let sit covered for 30-40 minutes.

Microwave instruction sticky rice

  • In a microwave safe container, add the sticky rice, 1/2 tsp salt, extract and 1/2 cup coconut milk.
  • Add water into the container so that the liquid level is just slightly above the rice surface.
  • Microwave for 6 minutes, then remove from microwave and stir to mix evenly. If you're using pandan leaf, remove it now.
  • Add 1 Tbsp of sugar and stir well to mix with rice.
  • Microwave for another 4 minutes until rice become soft.
  • Stir once more, cover to keep it warm and let sit for 20 minutes.

Cooking the coconut sauce

  • In a microwave safe container, mix 1/2 cup coconut milk, 1/2 tsp salt, 3 Tbsp sugar, 1 Tbsp cornstarch. Stir well to mix/dissolve all sugar and starch, make sure no clump.
  • Add the pandan leaf or extract. Cover and microwave for 1-2 minutes (depend on your wattage). Let sit for 3 minutes before removing wrap and stir.


  • Mold sticky rice and place on plate.
  • Remove skin and slice mango meat into 1/2 inch thick strips. Arrange these onto or next to molded sticky rice.
  • Pour a spoon of coconut sauce over rice bed and sprinkle on some roasted sesame.
  • Serve and enjoy.