Mango Sticky Rice
One of My Favorite Treats, Made Better with a Krunch
I love mango sticky rice.
It's one of those desserts I'll almost always order if I see it on a menu. Warm, chewy sticky rice, sweet ripe mango, and creamy coconut sauce... it's simple, comforting, and somehow always tastes like vacation.
This recipe is super simple. It takes a little patience while the sticky rice cooks, but the recipe itself is incredibly simple—and absolutely worth the wait.
But, like so many things in life, adding a little Krunch to something already delicious never hurts.
The crispy toasted coconut adds the perfect contrast to all of that soft, gooey sweetness. After I finished filming this recipe, I poured on even more coconut sauce and tossed in another handful of Kanahele Krunch. It turned into this sticky, sweet coconut milk cereal with little crunchy bites throughout.
Ingredients
1¼ cups glutinous (sweet) rice
1 (14 oz) can full-fat coconut milk
1 cup water
½ cup sugar
¼–½ teaspoon salt
½ teaspoon cornstarch
2 ripe mangoes, sliced
Kanahele Krunch (don't be shy!)
Sesame seeds (optional)
Instructions
Rinse the sticky rice 6–7 times in cold water until the water runs clear instead of milky, then drain well. This helps remove excess starch and gives the rice its signature texture.
Add the rinsed rice to a rice cooker with ½ cup coconut milk, 1 cup water, ¼ cup sugar, and a pinch of salt. Cook until the liquid is mostly absorbed. Traditional recipes often call for soaking the rice overnight and steaming it, but this rice cooker method skips those steps while still creating a deliciously sticky texture.
While the rice cooks, make the coconut sauce. In a small saucepan, heat the remaining coconut milk with the remaining ¼ cup sugar. Once warm, whisk in ½ teaspoon cornstarch and continue stirring until the sauce thickens slightly. Set aside to cool.
Peel and slice the mangoes.
To serve, spoon the sticky rice into a bowl, add the sliced mangoes, and generously drizzle with the coconut sauce. Top with sesame seeds if you'd like.
My favorite step: Add a generous handful of Kanahele Krunch over the top for the perfect crispy contrast.
I followed the recipe from Modern Honey and loved how it turned out. My only suggestion? Make a little extra coconut sauce... and save plenty of Kanahele Krunch for the top. You can also follow along my Daily Krunch video linked here.
From the Islands to the Bay, with Aloha. Enjoy! 🤍
