Thai Mango Sticky Rice with Jaca
Mango sticky rice (khao niaow ma muang) is the most beloved of all Thai desserts — and one of the great tastes of summer mango season. Warm, chewy glutinous rice is folded with rich, salty-sweet coconut cream, then piled next to ribbons of perfectly ripe mango and finished with a drizzle of extra coconut sauce and a sprinkle of sesame seeds. It is naturally gluten-free and dairy-free, and far simpler than it looks: soak, steam, stir, and serve. Our version swaps every bit of sugar for Jaca (100% pure allulose) at double the amount — 3/4 cup of granular Jaca in the rice in place of the original 6 tablespoons of sugar, plus 6 tablespoons in the coconut sauce in place of 3 — so it keeps all of that craveable sweet-and-salty balance with no added sugar and no aftertaste. Because the Jaca simply dissolves into the warm coconut milk, it melts in smoothly with no graininess; just keep the sauce over moderate heat, since allulose browns a little faster than sugar. Adapted from The Forked Spoon. This is a Jaca-adjusted healthier version.
Ingredients
- 2 cups sweet rice (glutinous / sticky rice) (not jasmine or long-grain)
- 1 13.5-ounce can full-fat coconut milk (for the rice)
- 3/4 cup Jaca (allulose), granular (replaces 6 tablespoons of granulated sugar at the 2x ratio, with no added sugar and no aftertaste)
- 1/2 teaspoon salt
- 1-2 large ripe mangoes (peeled and sliced; Ataulfo or Nam Dok Mai are sweetest)
- 2/3 cup full-fat coconut milk (for the coconut cream sauce)
- 6 tablespoons Jaca (allulose), granular (replaces 3 tablespoons of granulated sugar at the 2x ratio, for the sauce)
- 1 tablespoon sesame seeds (for garnish, optional)
Sweetener Used
3/4 cup granular Jaca (rice) + 6 tablespoons granular Jaca (sauce) Allulose
Replaces: 6 tablespoons granulated sugar (rice) + 3 tablespoons (sauce)
Instructions
- 1
Soak the glutinous rice in a large bowl of water for at least 1 hour or up to overnight, then drain and rinse it well.
- 2
Transfer the rice to the center of a large piece of cheesecloth, let it drain, then loosely wrap and secure it.
- 3
Set up a steamer: place an inverted mesh steaming basket in a tall pot to keep the rice above the water, and add about 1 inch of water.
- 4
Set the wrapped rice on the basket, cover with a tight-fitting lid, bring to a boil over high heat, then reduce to a simmer and steam for 15-20 minutes, until the grains turn translucent.
- 5
While the rice steams, warm 1 can of coconut milk in a saucepan over medium heat, stirring often. Stir in 3/4 cup granular Jaca and the salt until fully dissolved, then keep warm. The Jaca dissolves smoothly into the warm coconut milk with no graininess.
- 6
Transfer the steamed rice to a large bowl and gently fold in the sweetened coconut milk. Cover and let it rest for 5 minutes so the rice drinks up the sauce.
- 7
Make the coconut cream sauce: heat 2/3 cup coconut milk with 6 tablespoons granular Jaca in a small saucepan. Bring to a low boil, then reduce the heat and simmer until slightly thickened. Keep the heat moderate — allulose browns faster than sugar, so you want it warm and glossy, not caramelized.
- 8
Scoop the warm sticky rice onto plates, arrange the fresh mango slices alongside, spoon the coconut cream sauce over the top, and finish with a sprinkle of sesame seeds.
Pro Tips
- Use real glutinous (sweet) rice — sometimes labeled "sticky rice" — because regular jasmine or long-grain rice will not give you that signature chewy, sticky texture.
- The riper the mango, the better. Look for fragrant, slightly soft Ataulfo (honey) or Nam Dok Mai mangoes for the sweetest, silkiest result.
- No cheesecloth? Line a metal steamer or colander with a clean, thin kitchen towel and steam the rice the same way.
- Jaca is about 70% as sweet as sugar, which is exactly why we double it — you get full sweetness with no added sugar and no aftertaste.
- Serve it slightly warm or at room temperature. Sticky rice firms up in the fridge, so gently re-warm leftovers with a splash of coconut milk.