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You’ve got to try our Thai Sticky Rice dessert!

3 months ago

You’ve got to try our Thai Sticky Rice dessert!

STICKY RICE WITH MANGO

You can’t leave Thailand without trying their most popular dessert: Sticky Rice with Mango. With just three simple ingredients: ripe yellow mango, glutinous rice, and coconut cream, this delectable meal ender is fun and filling with every bite. You’ll be even tempted to drown the dessert with lots of thick coconut cream. So, don’t wait until your next trip to Thailand to enjoy this classic–make it at home and indulge!

 

 

Sticky Rice with Mango
Makes 2-3 servings

 

½ cups Uncooked glutinous rice (malagkit)

1 cup Water, for soaking

1 cup Coconut milk

½ cup Sugar

¼ tsp Salt

Food coloring (optional)

Ripe mango, sliced

Sesame seeds (optional)

  1. Soak the glutinous rice in water for at least an hour up to 5 hours. Drain and rinse to get rid of the excess starch.
  2. Put the rice in a heatproof bowl and steam in a steamer over medium heat, for about 20 minutes. The rice should be cooked through with no hard, raw bits in the middle of the grains. Turn off the heat and let the rice stay in the steamer, with the lid on.
  3. In a heatproof bowl, heat the coconut milk, sugar, and salt in the microwave on high for two minutes. The sugar should be completely dissolved and the mixture should be very hot.
  4. Take the sticky rice out of the steamer. Pour the hot coconut milk mixture (with food color, if preferred) on top of the rice and stir gently. It may look like your rice is drowning in coconut milk, but the rice will eventually absorb all the liquid. Cover the bowl tightly with plastic wrap and let the mixture stand at room temperature undisturbed for half an hour.
  5. Serve the coconut sticky rice at room temperature along with slices of fresh mangoes and a topping of sesame seeds.

NOTE: The rice can be refrigerated and reheated in the microwave, but the texture of reheated sticky rice isn’t as good as it is when freshly made. Freezing sticky rice is not recommended.

 

Recipe by Chef James Worrasaran and Chef James Bon

Photographed by Ron Mendoza

 

Mango takes the center stage in these delicious dishes:

Tuna Patties with Mango Salsa

Frozen Mango Mousse

Chia Pudding with Mango

Blueberry and Mango Tiramisu

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