What type of rice is used for Mango Sticky Rice?

Glutinous rice, also known as sticky rice, is used for this dessert. It's important to use this type of rice because it has the unique property of becoming sticky when cooked, which is essential for the texture of the dish.

Can I use regular coconut milk from a carton instead of canned?

For this recipe, it's best to use canned coconut milk because it is richer and creamier than the coconut milk typically sold in cartons, which is often diluted and intended for drinking or light cooking.

How long should I soak the sticky rice?

You should soak the sticky rice for at least 2 hours, but soaking it overnight will yield the best results, making the rice easier to cook and giving it a better texture.

Is Mango Sticky Rice served hot or cold?

You can serve Mango Sticky Rice either warm or at room temperature.The warmth of the rice can enhance the flavors and make the coconut milk sauce more aromatic, but it's equally delicious when cooled.

Can I make Mango Sticky Rice ahead of time?

While you can prepare the sticky rice and the coconut sauce ahead of time, it's best to assemble the dish just before serving to maintain the best texture and freshness of the mango. You can store the rice and sauce in the refrigerator and gently reheat them if needed.

Mango Sticky Rice Recipe: A Delicious Thai Dessert

Name: Thai Mango Sticky Rice
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: Thai
Ingredients: 1 1/2 cups of glutinous (sticky) rice; 1 1/4 cups of canned coconut milk; 1/3 cup of sugar; 1/2 teaspoon of salt; 1 tablespoon of tapioca starch (optional, for thickening); 2 ripe mangos, peeled and sliced; 1 tablespoon of toasted sesame seeds or mung bean, for garnish

Description

This traditional Thai Mango Sticky Rice recipe offers a delightful blend of sweet, creamy, and tropical flavors. Made with glutinous rice infused with a rich coconut milk sauce, paired with ripe, juicy mango slices, it's a cherished dessert in Thai cuisine. Ideal for a light dessert or a special treat, this dish balances the sticky chew of the rice with the freshness of mango, making every bite a perfect harmony of taste and texture. Enjoy this easy-to-make, authentic Thai dessert that brings a taste of the tropics right to your table.

Ingredients

Scale

1 1/2 cups of glutinous (sticky) rice
1 1/4 cups of canned coconut milk
1/3 cup of sugar
1/2 teaspoon of salt
1 tablespoon of tapioca starch (optional, for thickening)
2 ripe mangos, peeled and sliced
1 tablespoon of toasted sesame seeds or mung bean, for garnish

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Instructions

Rinse and Soak the Rice:
- Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 2 hours, or overnight for the best results.
Steam the Rice:
- Drain the rice and steam it. You can use a traditional bamboo steamer or a modern steamer. Line the steamer with cheesecloth or parchment paper, spread the rice evenly, and steam for about 30 minutes or until the rice is tender and translucent.
Prepare Coconut Sauce:
- While the rice is cooking, prepare the coconut sauce. In a pot, combine 1 cup of coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves completely. If using tapioca starch, mix it with the remaining 1/4 cup of coconut milk and add it to the pot, stirring continuously until the sauce thickens slightly.
Mix Rice with Some Coconut Sauce:
- Once the rice is cooked, transfer it to a mixing bowl. While still hot, mix the rice with about half of the coconut sauce. Let it sit for about 30 minutes to allow the rice to absorb the sauce and become flavorful.
Serve:
- To serve, place a portion of the sticky rice on a plate. Arrange the sliced mango around or on top of the rice. Drizzle the remaining coconut sauce over the rice and garnish with toasted sesame seeds or mung beans.

Notes

Rice Preparation: Properly rinsing and soaking the sticky rice is crucial. This process removes excess starch and ensures the rice cooks evenly and achieves the desired sticky texture.

Coconut Milk Quality: Use full-fat canned coconut milk for the best flavor and texture. Light coconut milk won't give the same creamy consistency and might affect the overall richness of the dish.

Sweetness Adjustment: The amount of sugar can be adjusted based on your taste preferences and the sweetness of the mango. If your mango is exceptionally sweet, consider reducing the sugar in the coconut sauce slightly.

Mango Variety: The type of mango can greatly impact the dish. In Thailand, Nam Dok Mai is a popular choice for its sweetness and smooth texture, but any ripe, sweet mango like Ataulfo (also known as Champagne mango) will work well.

Serving Options: For an extra touch of luxury, drizzle a little bit of coconut cream over the top before serving and garnish with a sprinkle of toasted sesame seeds or mung beans for a bit of crunch.

Prep Time: 15min
Cook Time: 30min
Category: Dessert
Method: Steam
Cuisine: Thai

Nutrition

Serving Size: 4oz
Calories: 400kcal
Sugar: 30g
Sodium: 300mg
Fat: 0g
Saturated Fat: 8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 77g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg