Ingredients
- 300 g glutinous rice
- 400 ml coconut milk
- 120 ml Québec maple syrup
- 1 tsp fine salt
- 2 ripe mangoes, sliced
- 1 tbsp toasted sesame seeds
- 1 tbsp cornstarch
- 2 tbsp water
Method
- Soak the glutinous rice for at least 4 hours, drain, and steam for 25–30 minutes.
- Warm 300 ml coconut milk with 90 ml maple syrup and half the salt; pour over the hot rice and rest 20 minutes.
- Simmer the remaining coconut milk, maple syrup, and salt; thicken with cornstarch mixed with water.
- Serve the sticky rice with mango, coconut-maple sauce, and sesame seeds.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar in the coconut sauce
Conversion used: Use 120 ml maple syrup for 150 g sugar; reduce the coconut milk by 30 ml to balance the added liquid. No oven is required.
Why Quebec maple syrup: Maple pairs naturally with coconut and ripe mango, adding a mild caramel edge without masking the Thai dessert's fragrance. It also offers a practical Québec adaptation of the traditional coconut sauce.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →