Thai mango sticky rice is more than just a dessert; it's a symphony of textures and flavors that encapsulates the essence of Thai cuisine. The sweet, ripe mango contrasts beautifully with the soft, chewy texture of the sticky rice, all perfectly balanced by the creamy coconut milk. This iconic dish is a delightful experience, a perfect ending to any meal, or a satisfying treat on its own. The fragrant aroma of the rice, infused with coconut milk and a hint of salt, is enough to transport you to the vibrant streets of Thailand.
This irresistible dessert is surprisingly easy to make at home, even for those without extensive cooking experience. Forget complicated techniques and lengthy processes; our step-by-step guide simplifies the creation of this beloved Thai treat, providing clear instructions and helpful tips to ensure your mango sticky rice is a resounding success. Let's dive into the recipe and unlock the secrets to this culinary masterpiece!
Tools Needed
- Pot
- Steamer
- Bowl
- Cloth/Tea towel
- Serving bowl
Ingredients
- Glutinous rice (sticky rice)
- Coconut milk
- Sugar
- Salt
- Mangoes
- Rice flour
Step-by-Step Instructions
Step 1. Prepare the Sticky Rice
- Rinse the sticky rice and soak it in water overnight (or at least for a day).
- Drain the soaked rice and spread it on a clean cloth to remove excess water.
- Steam the rice for approximately 20 minutes.
- Mix the cooked sticky rice with the coconut sauce. Let it sit for about 45 minutes to absorb the sauce.
Step 2. Make the Coconut Sauces
- Combine coconut milk, sugar, and salt. Cook until slightly thickened.
- Combine coconut milk, sugar, rice flour, and a pinch of salt. Cook until thickened.
Step 3. Prepare the Mangoes
- Peel and slice the mangoes.
Step 4. Assemble and Serve
- Serve the sticky rice in a bowl.
- Arrange the mango slices on top of the sticky rice.
- Pour the extra pouring sauce over the mango and sticky rice.
Read more: Thai Custard with Sweet Coconut Sticky Rice Recipe
Tips
- Use glutinous rice (also known as sticky rice) for this recipe.
- Don't overcook the rice; it should be sticky but tender.
- The consistency of the sauce should be neither too thick nor too thin.
Nutrition
- Calories: 350-450
- Fat: 15-25g
- Carbs: 60-75g
- Protein: 2-4g
FAQs
1. Can I make the sticky rice ahead of time?
Yes! Cook the sticky rice and store it in the refrigerator for up to 2 days. Reheat gently before serving.
2. What type of mango is best for this recipe?
Ripe mangoes like Ataulfo (Champagne) or Alphonso are ideal for their sweetness and soft texture. Avoid underripe or overly firm mangoes.
3. My sticky rice is too sticky/not sticky enough. What went wrong?
Too sticky? You likely used too much coconut milk. Not sticky enough? You may need to soak the rice longer or adjust the water-to-rice ratio.
With its vibrant flavors and simple preparation, Thai mango sticky rice is a dessert that will impress your friends and family. This recipe empowers you to recreate the magic of Thailand in your own kitchen, anytime you desire. So, gather your ingredients and embark on this delicious culinary journey!