Sticky Rice: How To Make the OG Sweet Asian Sticky Rice at Home
Sticky rice is a total staple in Southeast Asia. People eat it for breakfast, as a quick street snack, or as a sweet dessert. One combo that’s especially popular: Mango Sticky Rice with coconut milk, toasted sesame seeds, and juicy ripe mango. If you’ve ever strolled through a Thai night market, you’ve probably seen it – or couldn’t resist grabbing a bowl.
In some places, sticky rice is a full-on everyday food. In others, it’s part of a deep food tradition. At Dae Mon , we took this sticky rice heritage and gave it a twist – and yep, you can totally make it at home with a little prep. Here’s our exclusive version: sticky rice with Austrian plum jam (called Powidl ) and silky vanilla sauce. Southeast Asian texture meets Central European flavors. Let’s go!
Our Sticky Rice Recipe
Sweet version with plum jam & vanilla sauce
If you only know sticky rice from the classic mango version, you’re in for a treat. This one’s a little different: chewy sticky rice meets dark, fruity Powidl (a rich plum preserve from Austria), creamy vanilla sauce, and a sprinkle of poppy seeds. It’s sweet, nutty, fruity – sounds weird, tastes amazing.
Serves 4
Vanilla sauce:
- 500 ml milk
- 200 ml cream
- 1 vanilla pod
- 4 egg yolks
- 60 g sugar
- 1 tsp cornstarch
Split the vanilla pod, scrape out the seeds. Heat up the pod and seeds with milk and cream in a saucepan to about 50 °C (don’t boil!). Take out the pod.
Mix yolks, sugar, and cornstarch. Slowly stir in some of the warm milk mix. Pour it all back into the pot and heat gently (around 75–80 °C). Stir constantly until it thickens – no boiling!
Sticky rice:
- 200 g Thai sticky rice
- 200 g water
- Pinch of salt
- 50 g vanilla sauce (from above)
Rinse the rice in cold water until it’s just slightly cloudy. Drain, add 200 g fresh water and a pinch of salt. Cook in a rice cooker or saucepan. Once it’s done, mix in 50 g of the vanilla sauce, stir gently, and let sit covered for another 10 minutes.
Powidl (Plum jam):
- 200 g plums
- 30 g sugar
Wash, pit, and chop the plums. Cook with sugar over low heat for 1–2 hours until thick and jammy.
To serve:
Spoon the sticky rice into a bowl, top with 1–2 tablespoons of Powidl, pour over some more vanilla sauce, and finish with a spoonful of poppy seeds. So good.
Cooking Sticky Rice: Pot vs. Rice Cooker?
You can totally use either. A rice cooker makes things super easy, but a regular pot works just fine – you just gotta pay a little more attention. The result? Still that perfect sticky texture.
So, What Even Is Sticky Rice?
Sticky rice isn’t just “rice that sticks.” It’s a special kind of rice called glutinous rice – don’t worry, it’s gluten-free. It has super low amylose and lots of amylopectin, which gives it that signature sticky, elastic texture. That’s what makes it awesome.
In Laos, Northern Thailand, and parts of China, sticky rice is part of everyday food culture. In Laos, it’s even the national dish! People make it fresh in the morning and eat it all day – savory with grilled meat, or sweet with mango and coconut milk.
One Dish, Lots of Possibilities
Sticky rice is super versatile. In Thailand, the sweet version – Mango Sticky Rice – is iconic. Think chewy rice with soft ripe mango, warm coconut milk, and a sprinkle of sesame. But there are tons of other ways to serve it: like our take with plum jam and vanilla.
Savory sticky rice? You’ll find that in Laos and Northern Thailand too – served with grilled chicken, spicy pork belly, or funky fermented fish sauces. The rice itself has a neutral flavor, so it picks up whatever you pair it with.
Sticky Rice Balls: Snackable & Stylish
Sticky rice doesn’t just taste great – it looks cool too. In street markets, it’s often shaped into balls or little rolls. Easy to dip, perfect on the go. Sometimes it’s wrapped in banana leaves and filled with sweet stuff like black beans or coconut chunks.
For dessert, it’s usually just a fluffy pile on a plate with fruit and coconut milk. Whether you’re scooping it up with your fingers or eating it with a spoon, sticky rice always brings that chewy goodness.
5 Tips To Nail Sticky Rice at Home
Sticky rice at home? Totally doable. Here’s how to make it stress-free:
1. Use the right rice – It’s gotta be glutinous rice. Look for short, milky-white grains. Asian supermarkets or online shops are your best bet.
2. Soak it overnight if you’ve got time. It helps it cook evenly and get extra sticky.
3. Wash it well – rinse until the water runs clear.
4. Steam it the traditional way – Southeast Asian style! Use a bamboo steamer over a pot of boiling water. No steamer? A metal strainer or damp towel over a pot works too. Just don’t let the rice touch the water – it should cook in the steam.
5. Wanna boost the aroma? Toss in a knotted pandan leaf while it steams. Game changer.
Whether you go classic with mango, get fancy with Powidl, or keep it simple – sticky rice brings big Southeast Asian vibes to your kitchen, no sweat.