Thai Mango Sticky Rice is a beloved traditional dessert from Thailand, known for its sweet, creamy, and slightly salty flavors. The dish features glutinous rice cooked in coconut milk, served with ripe mango slices, and topped with a drizzle of coconut sauce and sometimes sesame seeds or mung beans for added texture.
Ingredients:
– 1 cup glutinous (sticky) rice
– 1 1/2 cups water
– 1 cup coconut milk
– 1/2 cup sugar
– 1/2 teaspoon salt
– 2 ripe mangoes, peeled and sliced
– 1 tablespoon toasted sesame seeds or fried mung beans (optional)
For the coconut sauce:
– 1/2 cup coconut milk
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1 teaspoon cornstarch mixed with 1 tablespoon water
Appliances and Special Utensils Needed:
– Rice cooker or a pot with a lid
– Steamer (if using a traditional method)
– Mixing bowls
– Saucepan
– Measuring cups and spoons
– Wooden spoon or spatula
– Knife and cutting board
– Small whisk or spoon for mixing cornstarch
Instructions:
- Prepare the Sticky Rice:
- Rinse the glutinous rice several times until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- Drain the soaked rice and transfer it to a rice cooker. Add 1 1/2 cups of water and cook according to the rice cooker instructions. If using a steamer, place the rice in a cheesecloth-lined steamer basket and steam over boiling water for about 30-40 minutes, or until the rice is tender.
- Make the Coconut Milk Mixture:
- In a saucepan, combine 1 cup of coconut milk, 1/2 cup of sugar, and 1/2 teaspoon of salt. Cook over medium heat, stirring until the sugar dissolves. Do not let it boil.
- Once the rice is cooked, transfer it to a mixing bowl and pour the coconut milk mixture over the rice. Stir well to combine. Cover and let it sit for about 20-30 minutes to allow the rice to absorb the coconut milk.
- Prepare the Coconut Sauce:
- In a small saucepan, combine 1/2 cup of coconut milk, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Cook over medium heat, stirring until the sugar dissolves.
- Add the cornstarch mixture and continue to stir until the sauce thickens. Remove from heat and set aside.
- Assemble the Dish:
- Peel and slice the mangoes using a knife and cutting board.
- To serve, place a portion of the sticky rice on a plate. Arrange mango slices on the side.
- Drizzle with the prepared coconut sauce and sprinkle with toasted sesame seeds or fried mung beans if desired.
- Enjoy:
- Serve the Thai Mango Sticky Rice warm or at room temperature for a delightful and authentic Thai dessert.
This delightful dessert is perfect for treating yourself or impressing guests with its vibrant flavors and beautiful presentation.