Mango Sticky Rice
Wednesday, October 26th, 2011Mango sticky rice is a popular Thai dessert; prepared with glutinous rice (sticky rice), coconut milk and fresh mango. It’s best served with freshly steamed rice and juicy mango, drizzled with fragrant coconut milk. I’ve tasted it in Thailand and absolutely loved it! I prepared homemade mango sticky rice for the very first time and it turned out great. Here is the recipe for sharing:
Ingredients:
(A) Rice
1/2 cup glutinous rice (sticky rice)
1/3 cup coconut milk
1/2 tsp salt
1 tbsp white sugar
1/2 tsp sesame seeds, toasted
1 ripe yellow mango, sliced
(B) Topping sauce
1/4 cup coconut milk
pinch of salt
1 tsp white sugar
Directions:
1. Pre-soak glutinous rice in warm water for at least one hour prior to cooking.
2. Steam rice on medium high heat for 15 to 20 minutes, until cooked.
3. Meanwhile, on a lightly heated saucepan, add 1/2 cup of coconut milk (well shaken from can) together with 1 tbsp sugar and 1/4 tsp salt. Stir mixture on low heat until fully dissolved.
4. To prepare topping sauce, mix together 1/4 cup coconut milk, 1 tsp sugar, and pinch of salt in a separate saucepan on low heat. Again, stir mixture on low heat until completely dissolved.
5. When rice is cooked, pour coconut mixture from step (3) onto it. Stir well. Allow rice to absorb coconut milk for 10 minutes.
6. Place sliced mango beside the rice, and drizzle desired amount of topping sauce from step (4) on them. Garnish rice with toasted sesame seeds.
























