Serves 4

This traditional dessert from Thailand made with glutinous rice, sugar and coconut milk is such a simple and luscious delight to make at home. This easy to make dessert with sweetness from the rice, saltiness from the sauce, tanginess from the mango and crunchiness from the almond is delectable and mouth watering. This is a very fulfilling meal all by itself. Read further to learn the recipe.


  • 2 cups Thai glutinous rice/ white kavuni arisi
  • 2 1/4 cups coconut milk
  • 5 Tbsp sugar
  • Less that 1/4 tsp salt
  • 1/4 Tbsp corn flour
  • 1 ripe mango
  • Almonds for garnishing


1. Wash the rice until starch is removed. Soak overnight.

2. Cook the rice in a steamer for about 45 mins on medium flame. We have used a bamboo steamer. You can also use an idly pot. But make sure to use a damp cloth over the rice to prevent the rice from getting dry.

3. For the sweet coconut sauce, take 1.5 cups coconut milk in a saucepan and add 5 Tbsp sugar and a pinch of salt. Once it is just about to boil (shouldn’t be bubbling), turn off the stove.

4. Take the steamed rice in a mixing bowl and to it add the sweet coconut sauce. Work while both the rice and sauce are hot. Mix well without lumps. Cover and let it rest for about 15 minutes.

5. Open and check if the rice has absorbed all of the sauce, if not mix again and let it rest for another 10 mins.

6. For the salty coconut sauce, take 3/4 cup coconut milk in a saucepan and add less than a 1/4 tsp of salt and bring to a boil. Meanwhile, take 1/4 Tbsp cornflour and dissolve it in 2 Tbsp water. Once it starts boiling, add the prepared cornflour-water mixture and cook until the sauce thickens. Turn off the stove and let it cool.

7. Cut the mangoes and almonds for garnishing.

8. Serve it in a bowl with a layer of sticky rice and salty coconut sauce topped with mangoes and almonds.

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