Sticky Rice with Mango and Salted Cashews

Step-by-step method

At a glance

You're looking at a tropical dessert that takes some patience upfront—mainly soaking rice for 6 hours—but rewards you with layers of creamy coconut, perfectly steamed sticky rice, fresh mango, and a surprising salty-sweet kick from toasted cashews. The cooking itself moves pretty quickly once everything comes together, with the trickiest part being that last 10-second glaze moment where you need to work fast to coat the cashews without burning them.

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Soak the rice

Soak the rice in water for at least 6 hours, rinse it a few times, then steam it. It's best to use a colander lined with parchment paper and steam the rice on top of that.

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300 gram
Sticky Rice
2/6

Steam the rice

Add a generous amount of water to the pot, as sticky rice absorbs a lot of it. Before steaming, season the rice with salt – one teaspoon is enough. Steam for about 25 minutes, until the rice is beautifully soft and fluffy.

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3 gram
Salt
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Coconut dressing

Stir the rice gently with a wooden spatula so you don't mash it. Add the coconut oil. Dissolve the sugar in the coconut cream and pour it over the rice. Mix everything together and let the rice steam for another 10 minutes.

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50 milliliter
Coconut Oil

100 milliliter
Coconut Cream

50 gram
Brown Cane Sugar

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Coconut sauce

Sweeten the coconut cream with two teaspoons of sugar. The sauce should have a sweet-and-salty balance. Let it reduce for about 15 minutes, until it thickens slightly. Mix a teaspoon of tapioca flour with water, then stir it into the sauce quickly and constantly to thicken it.

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7 gram
Tapioca flour

200 milliliter
Coconut Cream

10 gram
Granulated Sugar

3 gram
Salt
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Toast the cashews

Toast the cashew nuts in a pan. In a separate bowl, mix a pinch of soy sauce, maple syrup, and a little coconut oil. The mixture should taste salty-sweet.

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50 gram
Cashews (unsalted)

5 milliliter
Tamari Soy Sauce

5 milliliter
Maple Syrup

5 milliliter
Coconut Oil
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Sticky glaze for the nuts

Turn up the heat and pour the mixture into the hot pan with the cashews. The liquid should evaporate and stick nicely to the nuts. Remove from the heat immediately so the nuts and glaze don't burn. This whole process should take about 10 seconds.

Sticky Rice with Mango and Salted Cashews

Name: Irresistible Mango Sticky Rice
Cook time: 56 min
Total time: 416 min
Yield: 2
Cuisine: Thai
Ingredients: 300 milliliter Coconut Cream; 50 gram Cashews (unsalted); 50 gram Brown Cane Sugar; 7 gram Tapioca flour; 6 gram Salt; 55 milliliter Coconut Oil; 10 gram Granulated Sugar; 5 milliliter Tamari Soy Sauce; 300 gram Sticky Rice; 5 milliliter Maple Syrup

chilita

Prep — Cook 56 min

Plus overnight of resting (not counted in active time)

10 Ingredients

6 Steps

Medium Difficulty

About this recipe

This dessert, known as mango sticky rice, is definitely in my top 10. I absolutely love sticky rice and could eat it every single day. This treat always brings back memories of traveling through Thailand. It's simple to make and unbelievably delicious. I've added my own little twist too – toasted cashew nuts with a salty glaze.

Lactose-free Vegan Vegetarian Desserts Thai

Step-by-step method

At a glance

Soak the rice

For this step

Steam the rice

For this step

Coconut dressing

For this step

Coconut sauce

For this step

Toast the cashews

For this step

Sticky glaze for the nuts

Sticky Rice with Mango and Salted Cashews

Ingredients — what you'll need

About this recipe

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