Mango Sticky Rice Cups - Asirem Foods

# What You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice, rinsed

02 - 1 1/2 cups water

→ Coconut Sauce

03 - 1 cup full‑fat coconut milk

04 - 1/4 cup granulated sugar

05 - 1/4 teaspoon fine salt

→ Topping & Assembly

06 - 2 ripe mangoes, peeled and sliced

07 - 2 tablespoons toasted sesame seeds or toasted mung beans (optional)

08 - Fresh mint leaves (optional)

# How To Make It:

01 - Rinse the glutinous rice under cold running water until the water runs clear; if time allows, soak in cold water for 1 hour, then drain.

02 - Combine the drained rice and 1 1/2 cups water in a small saucepan; bring to a gentle simmer, cover, and cook over low heat for 15–20 minutes until the water is absorbed and the grains are tender; remove from heat and let stand, covered, for 10 minutes.

03 - While the rice cooks, warm the coconut milk, sugar and salt in a separate saucepan over medium heat, stirring until the sugar dissolves; do not boil; reserve 1/3 cup of the warm sauce for drizzling.

04 - Pour the remaining warm coconut sauce over the cooked rice and gently fold to combine until evenly coated; cover and let sit for 10 minutes to allow the rice to absorb the sauce.

05 - Spoon about 1/2 cup of the coconut sticky rice into each dessert cup, pressing lightly to shape.

06 - Arrange mango slices over the rice in each cup, then drizzle with the reserved 1/3 cup coconut sauce.

07 - Finish with toasted sesame seeds or mung beans and a sprig of fresh mint if using; serve warm or at room temperature.

# Top Tips:

01 -

Bringing this to gatherings always gets surprised grins, because everyone secretly loves a dessert in its own cup.
The creamy coconut rice and tangy mango are the kind of dreamy pairing that turns a simple treat into a little escape.

02 -

If you try to rush the soaking or standing times, the rice turns out tough or unevenly cooked.
Switching to a wooden spoon for mixing keeps the rice grains intact, so they don’t go mushy.

03 -