Coconut Mango Sticky Rice Brûlée Cups

Ingredients

Coconut rice

• 1 cup (200 g) uncooked Thai glutinous rice (sticky rice), not sushi or jasmine rice
• Water for soaking and 3 cups water for the steamer, replenished as needed
• 1 cup full-fat canned coconut milk, stirred smooth
• ¼ cup (50 g) granulated sugar
• ¼ tsp fine salt

Crack and finish

• 2 tbsp granulated sugar, for the crust
• 1½ cups small diced ripe mango
• 2 tbsp unsweetened toasted coconut flakes

Equipment

Steamer with cheesecloth-lined basket, six shallow heatproof ramekins, kitchen torch

Allergens: Coconut; check coconut milk for additional allergens.

Step by step

1. Rinse the glutinous rice until the water runs mostly clear. Cover with at least 2 inches of fresh water and soak for 4 hours at room temperature, or overnight in the refrigerator. Drain well.
2. Put 3 cups water in the steamer pot, keeping the water below the basket. Line the basket with damp cheesecloth and spread the drained rice evenly. Cover and steam over simmering water for 30–40 minutes, turning the rice halfway, until every grain is tender with no chalky center. Add water to the pot if needed.
3. While the rice steams, heat the coconut milk, ¼ cup sugar, and salt over low heat until the sugar dissolves; do not boil hard. Reserve ¼ cup of this mixture for serving. Fold the rest into the hot cooked rice, cover, and let it absorb for 15 minutes.
4. Divide the rice among six shallow ramekins and smooth the tops. Let the steam subside for 10 minutes, then refrigerate the ramekins and reserved coconut sauce for at least 1 hour, until chilled. Refrigerate the rice within 2 hours of cooking.
5. Just before serving, sprinkle 1 tsp crust sugar evenly over each rice surface. With the ramekins on a heatproof surface, caramelize using a kitchen torch according to its instructions until amber; let the crust set for 1 minute.
6. Divide the mango, toasted coconut, and reserved coconut sauce around the crusts, keeping the sauce off the sugar lid. Serve immediately and crack the crust with a spoon.

The Devotti twist: A crème-brûlée-style lid adds a crisp break to the chewy rice; mango brings a fresh, bright finish.

Make ahead and storage

Refrigerate un-torched rice and coconut sauce, covered, for up to 2 days. Add the sugar crust and mango just before serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.