Sweet Sticky Rice Treat

This ubiquitous Thai street snack is sweetened and enriched with coconut milk and palm sugar.

Slideshow: Delicious, Quick Side Dishes

  • Servings: 4-6
KEY: Asian, Thai, Desserts

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  • 1 cup Black Thai Sticky Rice
  • 1 cup Thai Sticky Rice
  • 1 1/ 2 cups canned unsweetened coconut milk (see Note)
  • 1/4 cup palm sugar or brown sugar
  • 1/2 teaspoon salt
  • Sliced mango and star fruit

How to make this recipe

  1. In a large bowl, soak the rices together in plenty of water to cover for 6 to 24 hours. Drain.
  2. Put the rice in a cheesecloth-lined steamer or a large sieve. Set the steamer in a saucepan of water, cover and bring to a vigorous boil; the water must not touch the rice. Steam for 30 minutes, stirring gently halfway through. When done, the rice will be shiny, tender and a little chewy.
  3. Meanwhile, in a small saucepan, warm the coconut milk over low heat. Stir in the palm sugar and salt until dissolved. Keep warm over very low heat.
  4. Transfer the cooked rice to a bowl and gently fold in the warm coconut milk. Cover loosely with plastic wrap and let stand at room temperature for at least 30 minutes and up to 4 hours. Serve in small bowls, topped with the sliced fruit.


Shake the can of coconut milk before pouring—the cream and milk tend to separate.

Contributed By Published January 1997

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