Coconut Mango Sticky Rice Cups

# Ingredient List:

→ Sticky Rice

01 - 1 cup glutinous (sticky) rice

02 - 1½ cups water

→ Coconut Mixture

03 - 1 cup coconut milk (full fat)

04 - ¼ cup granulated sugar

05 - ¼ teaspoon salt

→ Topping

06 - 2 ripe mangoes, peeled and diced

07 - 2 tablespoons toasted sesame seeds or mung beans

→ Garnish (optional)

08 - Fresh mint leaves

# Steps:

01 - Rinse the sticky rice under cold water until the water runs clear. Soak in water for 30 minutes if time allows, then drain.

02 - Combine the rice and 1½ cups water in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

03 - While the rice cooks, mix coconut milk, sugar, and salt in a saucepan over medium heat. Stir just until the sugar dissolves and the mixture is warm (do not boil).

04 - Pour ¾ of the coconut mixture (reserve the rest) over the warm sticky rice. Stir gently, cover, and let the rice absorb the coconut milk for 10 minutes.

05 - Divide the sticky rice evenly among 6 small serving cups, pressing gently to compact.

06 - Top each cup with diced mango and drizzle with the reserved coconut mixture.

07 - Sprinkle with toasted sesame seeds or mung beans and garnish with mint leaves, if desired. Serve slightly warm or at room temperature.

# Helpful Hints:

01 -

Combines authentic Thai flavors with simple, wholesome ingredients.
Perfect individual servings make it great for gatherings or easy entertaining.
Gluten-free and vegetarian, fitting a variety of dietary needs.
Quick to prepare with minimal cooking and hands-on time.

02 -

Use full-fat coconut milk for the creamiest and richest flavor.
Press the sticky rice gently into the cups to ensure a firm base.
Reserve some coconut mixture for drizzling — it adds extra moisture and flavor.
Toast the sesame seeds or mung beans just before serving to release their aroma and crunch.