Authentic home cooking from Thailand, with US measurements. 
Open in Cookpad AppSteps
- 1
Make the sticky rice by simmering coconut milk and a little sugar over low heat. Add the hot sticky rice and stir until well combined and sticky.
- 2
Cut the mango into bite-sized pieces.
- 3
Shape the sticky rice from step 1 into small balls. Press 1-2 pieces of mango into the center of each ball (you don't need to use all the mango).
- 4
Place the shaped sticky rice and mango in the refrigerator for about 1-2 hours to chill and set.
- 5
Simmer coconut milk and sugar, add a pinch of salt, and pandan leaf for fragrance if using. Cook until fragrant, then add tapioca starch to thicken slightly.
- 6
Arrange the sticky rice balls on a plate, top with mango, drizzle with coconut sauce, and serve!
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