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Thai Mango Sticky Rice Cups

Delicious Thai Mango Sticky Rice Cups You’ll Love to Make

These Thai Mango Sticky Rice Cups are a gluten-free dessert that captures tropical flavors in individual servings.
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup glutinous rice This is essential for achieving the chewy, sticky texture.
  • 1 cup water Necessary for soaking and steaming the rice.
For the Coconut Sauce
  • 1 cup full-fat coconut milk Lends a rich and creamy essence.
  • 1/3 cup granulated sugar This sweetens the coconut sauce beautifully.
  • 1 pinch salt Enhances the overall sweetness of the coconut sauce.
For the Topping
  • 2 ripe mangoes Adds a fresh and sweet burst of flavor.
  • toasted sesame seeds/mung beans Optional garnish for crunchiness.
  • fresh mint leaves Optional but highly recommended for a refreshing touch.

Equipment

  • Steamer basket
  • pot
  • Mixing Bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Rinse glutinous rice under cold water until it runs clear, then soak in water for at least 4 hours or overnight.
  2. Drain rice and steam for 25-30 minutes until tender and sticky.
  3. Prepare coconut sauce with coconut milk, sugar, and salt over medium-low heat, stirring until sugar dissolves.
  4. Reserve 1/4 cup of the coconut sauce and keep the rest warm.
  5. Combine the steamed rice with the remaining coconut sauce and let it rest for 15 minutes.
  6. Assemble by filling cups with rice and topping with sliced mango.
  7. Drizzle with reserved coconut sauce, sprinkle with sesame seeds/mung beans, and garnish with mint leaves.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 56gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 10mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. For freezing, wrap tightly and store for up to 1 month.

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