Making Mango Sticky Rice 🥭 at Home

While writing an article comparing mango sticky rice, I started wanting to eat it again. I wondered if I should make it myself. I had muttered that in my previous post, "Mango Sticky Rice 🥭 Comparison @ Malaysia", and I actually went and did it.

I gathered the ingredients from various places and made mango sticky rice from scratch.

This is a record of the simple recipe and where I sourced the ingredients.
Since I have a love for mango sticky rice, it was easy for me, but I apologize if you find it difficult 😰

1. Buying ingredients online

You can usually buy coconut milk at KALDI, or occasionally at supermarkets.

Peeled mung beans and retort packs of Thai sticky rice are limited in where they can be obtained, making them difficult to find in physical stores. Let's just rely on online shops. I bought mine on Rakuten Ichiba!

If it's the peak season for mangoes (around spring), you can probably find them at slightly more expensive supermarkets.
I recommend the Thai Nam Dok Mai variety. A little bit of acidity might actually balance the flavor better.
➡︎ This time, I bought Nam Dok Mai mangoes from Green Beans (an Aeon-affiliated online supermarket).
➡︎ When fresh mangoes aren't available: Use two bags of frozen cut mangoes sold at 7-Eleven, fully thawed, as a substitute.

What I bought

※ Links to the sources are in the "Ingredient Sourcing Memo" at the bottom.

• Thai sticky rice retort pack

• Peeled mung beans

• Coconut milk (can or pack)

• Mango (Nam Dok Mai variety)

  • ※ If you can't get fresh ones, you can use fully thawed frozen cut mangoes as a substitute!

2. Making the mango sticky rice

2-1. Ingredients

• Coconut milk sauce

  • Coconut milk 200ml

  • Sugar 40g

  • Salt 1/2 teaspoon (adjust to taste)

  • A little potato starch if you want it thickened

• Sticky Rice

  • Thai glutinous rice retort pack 200g

  • Coconut milk sauce approx. 30ml

• Mango 1 piece

• Mung beans

  • Split mung beans 1-2 tbsp

  • Oil 1-2 tsp

2-2. Instructions

1. Preparation
Soak the mung beans in water and leave them in the refrigerator overnight.

2. Make mung bean crunch:
Remove from water and drain well.
Add 1-2 tsp of oil to a frying pan and stir-fry.

3. Make coconut milk sauce:
Put coconut milk, sugar, and salt in a small pot and bring to a boil. It will turn out delicious if you simmer it for about 15-20 minutes, so keep it on the heat while being careful not to let it boil over.

4. Prepare the sticky rice:
Heat the retort pouch of sticky rice in the microwave. After heating, mix the sticky rice to loosen it well, pour about 30ml of the warmed coconut milk sauce from step 3 over it, and mix again. (Imagine pouring the sauce over and mixing it just like when making sushi rice.)

5. Cut mango into bite-sized pieces:
Slice into three pieces and cut into bite-sized pieces.

6. Plate:
Serve the mango next to the sticky rice and sprinkle with an appropriate amount of mung bean crunch. Pour plenty of the reduced coconut milk sauce over it and it's done.

Although it had been a while, I was very satisfied with how delicious it turned out.
Since one can of coconut milk is 400ml, it might be better to double the recipe ingredients.

Homemade mango sticky rice has various issues...

• One bag of split mung beans (500g) is too much for the required amount.

• A 400ml can of coconut milk also leaves leftovers.

• The peak ripeness of fresh mango is fleeting (it's sour when hard, but the acidity fades if it ripens too much).

• It's high in carbohydrates, so it's a problem if I make too much... The calories! :( ;´꒳`;)

While I do get cravings for mango sticky rice from time to time here in Japan, I've realized once again that making it myself has quite a high barrier to entry. (Mainly in terms of ingredient costs and calories.)

I've run out of retort packs of sticky rice, so I'll be taking a break from making it myself for a while.
I'd love to go to Malaysia again to compare different 🥭 mangoes.

3. Ingredient Procurement Memo

The following are affiliate links.

I purchased retort packs of Thai sticky rice for 350 yen from Thailand Bridge on Rakuten Ichiba.
I was able to buy just one, and the shipping was 290 yen.

Hulled mung beans were purchased at a Vietnamese grocery store, Asia no Eki, for 235 yen for a 500g bag.

Coconut milk was also purchased at Asia no Eki for 245 yen per 400ml can.

Note: Since the shipping fee for Asia no Eki was a standard 700 yen, I got greedy and bought various other things until I reached the free shipping threshold!

The pho and Vietnamese coffee were also delicious, so I've included links for them as a bonus.