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Mango Sticky Rice is a beloved traditional Thai dessert that combines the sweetness of ripe mangoes with the rich creaminess of sticky rice, all drizzled with a luscious coconut sauce. This iconic dish is not just a favorite among locals but has also captured the hearts of food enthusiasts around the globe. The flavors of sweet mango and coconut, paired with the chewy texture of glutinous rice, create an unforgettable experience that transports you straight to the vibrant streets of Thailand.

Mango Sticky Rice Pancakes – A Thai-Inspired Breakfast!

Discover the delicious fusion of traditional Thai dessert and breakfast with Mango Sticky Rice Pancakes! This unique recipe blends soft, fluffy pancakes made with glutinous rice flour and creamy coconut milk, topped with juicy, ripe mango. Perfect for any meal, these pancakes not only celebrate the beloved flavors of mango sticky rice but also offer a delightful twist for your family and friends. Experience a taste of Thailand from the comfort of your home!
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Ingredients
  

For the Pancakes:

1 cup glutinous rice flour

1/2 cup coconut milk

1/4 cup sugar (adjust to taste)

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

1/3 cup water (as needed for consistency)

For the Mango Topping:

1 ripe mango, thinly sliced

1/4 cup coconut cream (for drizzling)

Toasted sesame seeds or mung beans (for garnish)

Fresh mint leaves (optional, for garnish)

Instructions
 

Prepare the Batter: In a mixing bowl, combine the glutinous rice flour, sugar, salt, and baking powder. Mix well. Gradually add the coconut milk and water, stirring until you achieve a smooth, pancake batter consistency. Stir in the vanilla extract.

    Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil or butter.

      Cook the Pancakes: Pour 1/4 cup of the batter onto the heated skillet for each pancake. Cook until small bubbles form on the surface, approximately 2-3 minutes. Flip and cook the other side for an additional 1-2 minutes, or until golden brown. Repeat the process until all the batter is used, stacking the pancakes on a plate.

        Prepare the Mango: While the pancakes are cooking, slice the ripe mango into thin strips.

          Assemble the Dish: Stack 2-3 pancakes on each plate. Arrange the mango slices neatly around or on top of the pancakes.

            Drizzle with Coconut Cream: Generously drizzle coconut cream over the pancakes and mango.

              Garnish: Sprinkle toasted sesame seeds or mung beans on top for added texture, and add a few fresh mint leaves for a pop of color.

                Serve: Enjoy these delicious Thai-inspired pancakes while warm, either as a delightful breakfast or a sweet treat!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4