Thai Mango Sticky Rice
"Indulge in the exotic flavors of Thai Mango Sticky Rice! This classic dessert combines sweet glutinous rice, creamy coconut sauce, and ripe mango slices for a taste of Thailand in every bite. Try this easy-to-follow recipe today and transport your taste buds to tropical bliss. 🥭🍚 #ThaiDesserts #MangoStickyRice #ExoticFlavors"
Equipment
- Steamer
- Cheesecloth or Kitchen Towel
- Large mixing bowl
- Saucepan
- Wooden Spatula or Rice Paddle
- Knife and cutting board
- Serving Plate or Dish
- Optional Garnishes
Ingredients
- For the Sticky Rice:
1 1/2 cups of glutinous rice
1 1/2 cups of coconut milk
1/2 cup of sugar
1/2 teaspoon of salt
- For the Mango Topping:
2 ripe mangoes (preferably sweet and slightly tangy)
2 tablespoons of sugar
1/2 teaspoon of salt
1/4 cup of toasted sesame seeds (for garnish)
Extra coconut milk for drizzling (optional)
Instructions
Soaking the Rice
- Rinse the glutinous rice in cold water until the water runs clear to remove excess starch. Place the rinsed rice in a large bowl and cover it with water. Let it soak for at least 4 hours or, ideally, overnight.
Cooking the Rice
- Drain the soaked rice in a colander. Place the rice in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice over high heat for 30-40 minutes or until it becomes tender and translucent. Check the water level in the steamer periodically to prevent it from running dry.
Preparing the Coconut Sauce
- While the rice is steaming, prepare the coconut sauce. In a saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over low-medium heat, stirring constantly until the sugar completely dissolves. Do not let it come to a boil. Once the sugar has dissolved, remove the saucepan from the heat and set the coconut sauce aside.
Combining the Rice and Sauce
- Once the rice is cooked, transfer it to a large mixing bowl. Pour the warm coconut sauce over the cooked rice. Use a wooden spatula or a rice paddle to gently fold the sauce into the rice until it is well combined. Allow the rice to rest for 15-20 minutes to absorb the coconut sauce, becoming sticky and fragrant.
Preparing the Mango Topping
- While the rice is resting, prepare the mango topping. Peel and slice the ripe mangoes into thin, uniform strips. In a separate bowl, combine the sugar and salt for the mango topping. Sprinkle the sugar and salt mixture over the sliced mangoes and gently toss them to coat for enhanced sweetness and flavor.
Assembling the Mango Sticky Rice
- To serve, mold a portion of the sticky rice into a small mound using a round cookie cutter or a small bowl. Arrange the mango slices on top of the sticky rice. Optionally, drizzle a little extra coconut milk over the mango slices for added richness. Sprinkle toasted sesame seeds on top of the mango slices and sticky rice for a delightful crunch and nutty flavor.
Presentation and Enjoyment
- Serve your homemade Mango Sticky Rice on a decorative plate or a traditional Thai dessert dish for an authentic touch. Garnish with a sprig of fresh mint or a sprinkle of crushed peanuts for an extra layer of flavor and presentation.