Description
Mango & Sticky Rice is a popular dessert in Thailand – we love it since our first visit to the country. Sweet rice, a salty coconut sauce and fruity mango. So good!
Ingredients
For the rice:
9.5 oz. (270g) Thai (long grain) sticky rice*
2/3 cup (160ml) coconut milk*
1/4 cup (50g) sugar (add a bit more if you like it sweeter)
1/8 tsp. salt
For the salted coconut sauce:
1/2 cup (120ml) coconut milk*
1/4 tsp. salt
1 tsp. cornstarch
1 tbsp. water
To finish:
some crispy bung beans (see recipe below) or black sesame seeds
3 ripe mangos
Instructions
1. The night before, wash the rice until the water is only slightly cloudy, then soak it in enough water for at least 3 hours or overnight.
2. Before you continue with the rice, make the salted coconut sauce. Add the 1/2 cup (120ml) coconut milk and salt to a small saucepan and heat up. Combine cornstarch and water, add it to the coconut milk and stir it in. Let the sauce simmer for a moment until it has thickened nicely. Remove from the heat and transfer to a small bowl – set aside and let cool down.
3. To the same saucepan, add the coconut milk (2/3 cup/160ml) for the rice, as well as the sugar and salt. Heat up until the sugar has dissolved completely. Set aside.
4. Soak your bamboo rice steamer (huad)* in water for about 10 minutes, so the rice does not stick to the basket later on. Bring a tall pot with water to a boil. Add the rice to the steamer basket and set it on top of the pot, cover the rice with a lid. Make sure the boiling water is not touching the basket. Let the rice steam for about 23-25 minutes, flipping the rice once, halfway through.
5. About a minute or so before the rice is done, heat up the coconut milk once more and bring it back to a boil – you want the coconut milk and rice to be both hot when mixing.
6. Add the steamed rice and hot coconut milk to a bowl and stir to combine. Cover the rice and let it sit for about 15-20 minutes. Mix the rice once more and let it sit another 15-20 minutes (still covered). After this, the rice is ready to be served. While the rice is soaking in the coconut milk, you can prepare the crispy mung beans, if you like to use them as a topping (optional). You can keep the soaked rice at room temperature for several hours if you are not ready to serve yet. Do not place it in the fridge before serving.
7. To serve, cut the mangoes into two big slices along the stone. Cut crosswise into the flesh, then press against the mango peel from the back to push the cut mango flesh out. Arrange the mangoes on plates (or in bowls), along with the sticky rice, the salted coconut sauce and some crispy mung beans (or black sesame). Enjoy!
Notes
If you don’t have a bamboo rice steamer at hand, you can use a metal steamer basket* or a regular metal sieve instead – both give you a similar result. If the holes in the basket/sieve are larger, you should wrap the rice in a damp cheesecloth* or similar beforehand.
