Ingredients
- 1cup glutinous (sweet) rice, preferably long-grain.
- 1¼cup coconut milk, fresh or canned (see note)
- ½cup granulated cane sugar, raw sugar or light brown sugar.
- ½teaspoon fine sea salt.
- ½cup coconut cream, fresh or canned (see note)
- 1 or 2ripe mangoes, peeled and cut in ½-inch slices.
Mango Sticky Rice
Classic Thai mango sticky rice, made from chewy glutinous rice and fresh, sweet fruit, is easy to make at home with just a knife, a pot, and a strainer.
Yield: Serves 6
Ingredients:
- 1½ cups glutinous (sweet) rice
- 1⅓ cups well-stirred canned unsweetened coconut milk
- ⅓ cup plus 3 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon sesame seeds, toasted lightly
- 1 large mango, peeled, pitted, and cut into thin slices (at least 24)
Instruction:
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with ⅓ cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining ⅓ cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold ¼ cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates. Editor’s note: This recipe was originally published in the June 1994 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our favorite mango recipes →
How To Make Thai Mango Sticky Rice – ThaiChef food
FAQ
How to make sticky rice with mango?
Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice. Sprinkle with sesame seeds.
What is the secret to sticky rice?
The Secrets to Perfect Sticky Rice
Soak the sticky rice for in enough water to cover the rice. This softens the grain and the extra water helps add that fluffy texture. Soaking for 4-24 hours is a good range. After soaking, add a little salt before cooking for taste, about 1/2 to 3/4 of a teaspoon.
What is special about mango sticky rice?
I love how well the sticky rice goes with fresh, ripe mangoes. The mangoes are sweet, slightly sour, a little juicy and served cold. With the combination of warm sticky rice, it’s an irresistibly perfect dessert anytime. Special sticky rice is served on occasions.
Is sticky rice with mango healthy?
Plus, it’s nutritious. Mangos are packed with vitamins, minerals and antioxidants. The coconut cream is high in healthy fats, which provide energy to keep you moving. It’s also an excellent source of potassium, which can help prevent muscle cramping.
