30 minutes (plus at least 6 hours soaking)
25 Mins
~993 Cal
Ingredients
- 2 cups (about 14 oz) glutinous (sweet) rice (see Tip)
- 1 (13.5 fl oz) can coconut cream
- ½ cup (about 4 oz) superfine (caster) sugar
- 4 Calypso® mangoes
- ¾ cup (6 fl oz) additional coconut cream
- ¼ teaspoon sea salt flakes
- 3 tablespoons grated palm sugar (or light brown sugar)
- ½ cup (about 2.5 oz) chopped pistachios
- Thai basil leaves, for serving (optional)
Tips
Glutinous Rice:
Also called sweet rice or sticky rice. Find it at Asian markets or online. Avoid pre-cooked supermarket packets for best results.
Palm Sugar Substitute:
Light brown sugar can be used in place of grated palm sugar if unavailable.
Serving Options:
This dessert can be served warm, at room temperature, or chilled straight from the fridge.
Variation
For a twist, spoon the sticky rice into warm crepes. Top with mango slices and pistachios, fold into quarters, and drizzle with a palm sugar-lime syrup.
Method
Step 1
Rinse the glutinous rice well under cold water. Place it in a large bowl and cover with cold water. Soak for at least 6 hours, preferably overnight.
Step 2
Drain the rice (no need to rinse again). Line a bamboo or metal steamer basket with a layer of muslin or a clean, thin kitchen towel. Spread the rice evenly on the cloth and cover with the lid. Set the steamer over a pot or wok of boiling water, ensuring the water doesn’t touch the basket bottom. Steam for about 15 minutes, or until the rice is tender.
Step 3
Combine the 13.5 fl oz can of coconut cream and the sugar in a microwave-safe measuring cup or bowl. Microwave uncovered on high for 2–3 minutes, until hot. Stir until the sugar is completely dissolved.
Step 4
Transfer the steamed rice to a medium saucepan over medium heat. Add the sweetened coconut cream, about ¼ cup at a time, stirring gently after each addition, until the coconut cream is fully absorbed. Remove from the heat.
Step 5
Slice the cheeks from the Calypso® mangoes. Use a spoon to remove the flesh and slice it into thin pieces. Divide the sticky rice among 4 shallow bowls. Top with mango slices. Stir the sea salt into the extra ¾ cup coconut cream and drizzle over the rice. Sprinkle with grated palm sugar and chopped pistachios. Garnish with Thai basil leaves, if using.
by Editorial Team 31 Jul 2025