Sweet Coconut Sticky Rice
How to make sticky rice at home with and without a steaming basket. This Thai sweet sticky rice recipe is perfect for serving alongside mango and other fresh fruits for a healthy, hearty dessert. Plus, this is a low-sugar version, for an even healthier, refreshing, gluten-free, vegan dessert!
Ingredients
- 2 cups glutinous Thai rice
- 2 cups coconut milk
- 1/4 cup cane sugar (feel free to increase, if preferred.)
- 3 Tbsp water
- 1/2 tsp salt
- 2 pandan leaves (or lime leaves (optional))
- 1 tsp tapioca starch (or cornstarch/corn flour)
Directions
- 1
Don’t skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
- 2
Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
- 3
Place a lid over the pot and steam for around 20 minutes, until soft but with a slight ‘bite.’ See the video and photo’s for more guidance. Once ready, remove from the steamer and set aside in a bowl.
- 4
In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
- 5
Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.