Mango sticky rice, a beloved Thai dessert, is a symphony of sweet, creamy, and subtly salty flavors. The fragrant glutinous rice, cooked to a perfect, soft chewiness, is generously drizzled with rich coconut milk infused with a hint of salt. This creates a delightful contrast to the vibrant sweetness of ripe mangoes, their juicy flesh offering a burst of tropical sunshine in every bite. Toasted sesame seeds provide a delightful crunch, adding texture and a nutty aroma that elevates the entire experience. This seemingly simple dessert is a testament to the power of balance and the artistry of Thai cuisine.
Beyond the irresistible combination of flavors and textures, making mango sticky rice is surprisingly straightforward. Forget complicated techniques and lengthy preparations; this recipe unlocks the secrets to achieving restaurant-quality results at home. Ready to embark on this culinary adventure and create your own perfect bowl of mango sticky rice? Let's dive into the easy-to-follow step-by-step process.
Tools Needed
- Rice cooker
- Pot
- Strainer
Ingredients
- Sticky rice: 500 grams (3 1/2 cups)
- Sugar: 250 grams
- Salt: 1/2 tablespoon
- Coconut milk: 700ml
- Water: null
- Ripe mangoes: null
- Mung beans: null
- Cornstarch: 100 tsp
- Coconut milk (for topping): 200ml
Step-by-Step Instructions
Step 1. Prepare the Sticky Rice
- Rinse sticky rice many times until water runs clear. Then strain.
- Add rice to a rice cooker with 3 1/2 cups of water. Cook as usual.
Step 2. Cook the Coconut Milk Mixture and Sticky Rice
- In a pot, combine sugar, salt, and 700ml coconut milk. Stir well.
- Bring the sugar mixture to a boil over medium heat until sugar dissolves completely.
- Add the cooked sticky rice to the coconut milk mixture. Stir well.
- Cover and let it simmer for 10 minutes. Then open and stir. Cover and simmer for another 40 minutes.
Step 3. Make the Coconut Topping
- Mix 200ml coconut milk, 100 tsp cornstarch, and 1 tsp salt until thickened. Remove from heat.
Step 4. Assemble and Serve
- Serve the sticky rice topped with coconut milk and fresh mangoes. Garnish with mung beans.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- If you can't find mung beans, you can use black sesame seeds, white sesame seeds, or roasted peanuts.
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of fresh coconut milk?
Yes, canned coconut milk works well. Make sure to use full-fat coconut milk for the best richness and creaminess.
2. How can I tell if my sticky rice is cooked properly?
The rice should be soft, sticky, and translucent. It should easily clump together when you press it gently.
With its simple ingredients and straightforward steps, this authentic Thai mango sticky rice recipe is surprisingly easy to master. Enjoy the sweet satisfaction of creating this classic dessert at home, impressing yourself and your loved ones with its vibrant flavors and irresistible texture. Now go forth and create your own perfect bowl of tropical delight!