Mango Sticky Rice THC Bites
(15 mg THC each · 20 bites · 300 mg total batch)
Chewy coconut sticky rice wrapped around fresh mango with a whisper of palm sugar. Zero weed taste, pure Thai street-food nostalgia.
Decarboxylation
1.2 g flower @ 22–25 % THC (or 0.6 g good kief)
240 °F for 40 minutes in sealed mason jar → ~300 mg usable THC
Infusion
⅓ cup (80 ml) full-fat coconut milk + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 300 mg THC coconut milk
Sticky Rice Ingredients
1 cup (200 g) Thai glutinous rice (soaked overnight)
All 300 mg THC coconut milk
½ cup (120 ml) regular coconut milk
⅓ cup (65 g) palm sugar or light brown sugar
¼ tsp salt
2 ripe mangos (Ataúlfo/Champagne best) – peeled and cut into 20 small rectangles
Topping (optional but classic)
2 tbsp mung beans or sesame seeds, toasted
Extra coconut milk for drizzling
Steps
1. Drain soaked rice → steam 25–30 minutes until translucent and tender.
2. While hot, mix THC coconut milk + regular coconut milk + sugar + salt in a pot until dissolved.
Pour over steamed rice → fold gently → cover and rest 15 minutes (rice will absorb everything).
3. Cool rice completely (spread on tray helps).
4. Take ~2 tbsp sticky rice, flatten in damp hands → place mango piece in center → wrap and roll into tight bite-size ball or cylinder.
Repeat for 20 bites.
5. Chill 30 minutes to firm.
6. Serve with toasted mung beans/sesame and a drizzle of coconut milk.
Storage
Airtight container with parchment between layers → fridge 4 days
Freezer → 2 months (thaw 20 min before serving)
Dosing
300 mg ÷ 20 = 15 mg exact per bite
One bite = dessert and a vacation
Two bites = you’re speaking Thai to the mango
Sweet-salty coconut rice, cold juicy mango, crunchy topping.
The closest thing to Bangkok night-market magic you’ll make at home.
They vanish at parties—make double and hide your personal stash.