Creamy Filipino Mango Sticky Rice

Filipino Mango Sticky Rice is a rich, creamy dessert made with tender glutinous rice soaked in sweet coconut milk and served with juicy ripe mangoes. It’s perfectly sweet, silky, and comforting—an irresistible tropical treat.

Course: Dessert

Cuisine: Filipino

Servings: 4 servings

Ingredients

For the Sticky Rice:

▢ 1 cup Thai glutinous rice also called sticky rice
▢ Water for soaking and steaming

For the Coconut Sticky Rice Mixture:

▢ 1 ¼ cups coconut milk full-fat
▢ ⅓ cup sugar
▢ ½ teaspoon salt

For the Coconut Sauce:

▢ ½ cup coconut milk
▢ 2 tablespoons sugar
▢ ¼ teaspoon salt
▢ 1 teaspoon cornstarch optional, for thickening
▢ 1 tablespoon water for dissolving cornstarch, optional

For Serving:

▢ 2 ripe mangoes peeled and sliced
▢ 1 tablespoon toasted sesame seeds or crushed peanuts optional
▢ 1 tablespoon toasted coconut flakes optional

Instructions

Rinse and Soak the Rice

Rinse Thai glutinous rice several times in cold water until the water runs clear to remove excess starch and help the rice cook evenly.
Soak the rice in cold water for at least 4 hours or overnight to achieve the perfect texture.
Drain completely before steaming.

Set Up the Steamer

Fill a large pot or wok with about 2 inches of water, keeping the water level below the steaming basket, ensuring the rice is not submerged.
Bring to a gentle simmer over medium heat.

Steam the Sticky Rice

Line a steaming basket with cheesecloth or banana leaves to prevent sticking.
Spread the drained sticky rice evenly inside. Do not press it down—airflow is key for even cooking.
Cover with a lid or a clean kitchen towel to trap steam.
Steam for 25–30 minutes.
After 15 minutes, gently flip or stir the rice to cook evenly.
Continue steaming for another 10–15 minutes until the rice is tender, translucent, and sticky.

Make the Coconut Sticky Rice Mixture

In a saucepan over low heat, combine coconut milk, sugar, and salt.
Stir until the sugar dissolves. Do not let it boil—just warm the mixture.
Transfer cooked sticky rice to a bowl.
Gradually pour the warm coconut mixture over the rice, gently folding to combine.
Cover and let sit for 15–20 minutes to absorb the flavors.

Prepare the Coconut Sauce

In a small saucepan over low heat, combine coconut milk, sugar, and salt.
If thickening, dissolve cornstarch in water and stir into the sauce.
Simmer for 1–2 minutes until slightly thickened.

Assemble and Serve

Place a serving of sticky rice on a plate.
Arrange mango slices beside the rice.
Drizzle with coconut sauce.
Garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes if desired.
Serve and enjoy immediately.

Notes

Do not boil the coconut mixture, as it may separate.
Best served fresh, but leftovers can be refrigerated for up to 2 days and gently reheated before serving.

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