Sticky Rice With Mango - Thai Dessert Recipe with Pictures
We, Thais, love our mangoes A LOT! There are numerous varieties of mangoes grown in Thailand, and people know how to savor them in every possible way. It's almost like the nation's fetish. I have no idea when or how the unique Thai dessert, mango sticky rice, was invented. All I remember is that I had my first bite of this dessert when I was about four and have been in love with it ever since.
Thai Sticky Rice with Mango - Ingredients (for 2 servings)
- 1 cup uncooked sticky rice
- 1 sweet ripe mango
- 1/2 cup coconut cream
- 1/3 cup coconut milk
- 2 tbsps. sugar + 1 tsp. extra
- 2 pinches salt
***You can find sticky rice at most Asian grocery stores. The label on the bag usually says "Thai glutinous rice" or "Thai sweet rice."***
***In a can of coconut milk, there're usually a watery part and a thick creamy part on top. The thicker part is the coconut cream, and the lighter part is the coconut milk.***
***If you have time, try making your own homemade coconut milk from either fresh coconut or packaged coconut flakes. The coconut milk you get will be much more flavorful and aromatic than the canned version.***
How to Make Thai Sticky Rice with Mango
- Soak sticky rice in water for about 3 - 6 hours. The water should cover the rice by about 2 inches.
- Drain and pour the rice into a steamer basket lined with cheesecloth. Fill half of your rice cooker with water. Cover the steam basket with the lid and place it on top of the rice cooker. Press the "cook" button and steam until the rice is tender. It should take about 20 - 25 minutes. It's okay if you don't have a rice cooker, any type of steamer will work just fine. In fact, people usually use a bamboo steamer to cook sticky rice in Thailand.
- In a large bowl, combine coconut cream, 2 tablespoons of sugar and a pinch of salt. Stir until the sugar and salt are completely dissolved.
- Add hot rice and stir gently until the rice is thoroughly coated by the coconut cream mixture.
- Allow the rice to cool at room temperature. It will gradually absorb all the coconut cream mixture.
- In the meantime, combine coconut milk, a teaspoon of sugar and a pinch of salt in a small bowl. Stir until sugar and salt are completely dissolved.
- Peel and slice the mango into bite-size pieces.
- When the rice is ready, divide it into two portions. Put each portion of sticky rice and half of the mango on a plate. Top with the coconut milk mixture. Enjoy!
More Thai Desserts to Try (Click on the Link Below Each Photo to Find the Recipe)Click thumbnail to view full-size
© 2011 Om Paramapoonya
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