Mango Sticky Rice
Mango Sticky Rice is a classic Thai dessert that combines the rich, creamy texture of coconut-infused sticky rice with the natural sweetness of ripe mangoes. This dessert is a favorite among many, known for its harmonious blend of flavors and textures. Perfect for any occasion, Mango Sticky Rice is both simple to make and incredibly satisfying.
Ingredients
- 1 Coconut Milk
- 1 Cup Sweet or Glutinous Rice
- 1 Large Ripe Mango
- ½ Cup Sugar
- 1 Pinch Salt
- 1 Tsp. Corn Starch
- 2 Tbsp. Water
- Sesame Seeds optional garnish
Equipment
- 10" Bamboo Steamer
Instructions
- Soak the Sweet Rice for 1 or more hours in water, preferably overnight.
- Then using a steamer, steam it for 50-55 minutes or until chewy and cooked through
- In a wok or sauce pan over medium heat, add 1 Cups of coconut milk, 1/4 Cup of Sugar, pinch of salt, and the steamed rice to the wok and stir until all the liquid is absorbed. Once the rice is sticky, remove from heat and allow it to cool
- In a small saucepan over low heat, add 1/2 cup of coconut milk and 1/4 cup of sugar, stir and bring to a simmer. Once simmering, add the Corn Starch slurry (1 Tsp. Corn Starch and 2 Tbsp. water) and allow the syrup to thicken into a glaze.
- Slice both sides of the mango to yield large round pieces, and slice those into thin strips, maintaining the shape.
- Place the sticky rice in a small bowl to act as a mold, and turn it over onto the serving plate. Place the mango on top, and decorate with the coconut glaze, and sesame seeds for a nice crunch.
- Enjoy :)
Notes
- Rice Selection: Use glutinous (sticky) rice specifically for this dish. Regular rice will not provide the desired texture.
- Soaking the Rice: Soak the sticky rice for at least 4 hours, preferably overnight. This helps the rice cook evenly and attain the perfect sticky consistency.
- Coconut Milk: Use full-fat coconut milk for a rich and creamy flavor. Light coconut milk can be used if you prefer a lighter version, but it will affect the richness of the dish.
- Sweetness Adjustment: Adjust the amount of sugar in the coconut milk sauce based on the sweetness of the mangoes and your personal preference. Taste and modify as needed.
- Cooking Method: Steam the soaked sticky rice instead of boiling it. This preserves the texture and prevents it from becoming mushy. Use a cheesecloth in the steamer to keep the rice from sticking.
- Mango Selection: Use ripe, sweet mangoes for the best flavor. Varieties like Ataulfo or Haden are excellent choices due to their sweetness and smooth texture.
- Coconut Sauce Consistency: Cook the coconut milk and sugar mixture on low heat until the sugar dissolves completely. Avoid boiling the mixture, as it can affect the consistency and taste.
- Mixing Rice and Sauce: Gently fold the coconut sauce into the cooked sticky rice while it’s still hot. This ensures the rice absorbs the flavor evenly.
- Chill for Refreshing Twist: For a refreshing treat, allow the Mango Sticky Rice to cool to room temperature, then refrigerate for an hour before serving.
- Serving Tips: Serve the dish warm or at room temperature for the best flavor. Garnish with toasted sesame seeds, shredded coconut, or a drizzle of additional coconut sauce for an extra touch.
- Storage: Store leftovers in an airtight container in the refrigerator. Reheat gently in a microwave or steamer before serving.
- Presentation: For a beautiful presentation, slice the mangoes thinly and fan them out over the sticky rice. Alternatively, create layers of rice and mango slices in a glass for a parfait-style dessert.
Video
Nutrition
Serving: 1ServingCalories: 490kcal
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