Ingredients
Method
- Soak & steam: Soak the sticky rice in cold water 4–6 hours (or overnight). Drain, then steam over simmering water until tender and glossy, about 20–25 minutes.
- Make the coconut sauce: Gently heat the coconut milk with the sugar and salt until dissolved (do not boil). Pour about three-quarters over the warm rice, stir, and rest 20 minutes to drink it in. Keep the rest for serving.
- Plate: Shape the rice into mounds, arrange the sliced mango alongside, spoon over the reserved coconut sauce and finish with the toasted sesame seeds. Best eaten fresh and slightly warm.
Notes
Coeliac notes
• "Glutinous rice" is gluten-free. The name is the biggest source of coeliac panic and the least warranted — glutinous/sticky/sweet rice is a rice variety with no gluten. Use plain sticky rice; if highly sensitive, one labelled gluten-free removes loose-bin cross-contact doubt.
• Coconut milk (tinned, unsweetened) is naturally GF; scan any "coconut dessert mix" for added thickeners.
• Toasted sesame / mung beans are naturally GF — check the pack for "may contain" if you react to traces.
• Eating out, this is one of the safest desserts on a Thai menu — just confirm nothing crunchy on top is a wheat cracker or cookie crumb.
• "Glutinous rice" is gluten-free. The name is the biggest source of coeliac panic and the least warranted — glutinous/sticky/sweet rice is a rice variety with no gluten. Use plain sticky rice; if highly sensitive, one labelled gluten-free removes loose-bin cross-contact doubt.
• Coconut milk (tinned, unsweetened) is naturally GF; scan any "coconut dessert mix" for added thickeners.
• Toasted sesame / mung beans are naturally GF — check the pack for "may contain" if you react to traces.
• Eating out, this is one of the safest desserts on a Thai menu — just confirm nothing crunchy on top is a wheat cracker or cookie crumb.