Mango Sticky Rice

Mango Sticky Rice

Mango sticky rice is a traditional summer dessert in Thailand since  we got some very nice mangoes from Philippines from our recent trip. It is timing to make this dessert. Mango sticky rice is very easy to make. This dessert is consist of only four ingredients; Mango, glutinous rice, coconut milk and a bit of salt, that's all you need to make this delicious dessert. The glutinous rice will be steamed and coconut milk will be boiled with salt and the mango just cut it in any shapes or size you want and then put them all together and tada!!! delicious Mango Sticky Rice dessert is ready...

 

It was a love at first bite for me for this dessert. I can still recall the first time I met and tried this dessert. It was when my former boss treats us in one of the famous Thai restaurant here for lunch during. After the meal, he ordered this dessert by seeing it on the very first time it suddenly reminds me of my younger years during the mango season back in the Philippines, eating mango with steam rice but not with steamed glutinous rice. When I tried it, I was surprised how delicious this dessert is. After that encounter with this dessert, every time we dine in any Thai resto I checked if they have this on their menu list and will not miss ordering it.

When I first cooked this at home, my son also loves it and every time we have ripe mango at home, he will request to make this dessert.

Mango Sticky Rice Recipe

(serve for 2 person)

This recipe is adapted from Thai Table and has been modified according to my preference: Mango on Sticky Rice

Ingredients:

·       1 ripe mango and peeled and sliced

·       1 cup coconut milk **I use trim coconut milk here as it is what available in my pantry :-)

·       1 cup sticky rice (glutinous rice)

·       1/8 teaspoon of salt

·       2 tablespoon sugar

·       Black or brown sesame seed, roasted (optional)

 

Procedure:

1.   Wash the glutinous rice with clean water, then soak the glutinous rice on water just enough to cover the glutinous rice for at least an hour or overnight. 

2.   Place enough water on the steamer then cover the steaming side with cheesecloth or muslin cloth.

3.   Pour the glutinous rice on the cheesecloth or muslin cover with the lid put it on the steamer. Turn the stove on medium to high heat. It should take about 20 minutes of steaming to cook the glutinous. Texture of cooked glutinous rice is translucent. If the glutinous rice is not cooked after 20 minutes, add 5 more minutes or until the glutinous rice is cooked.

 

4.   After the glutinous is cooked, transfer it in bowl then prepare the coconut sauce.

5.   Heat the coconut milk in a pot over medium heat. Stir occasionally and let the coconut milk simmer, it should not curdle. 

6.   Add the sugar and salt stir till melted. Remove from the heat.

7.   Pour ¾ of the hot coconut milk sauce over the cooked glutinous rice. Let it sit for 5 minutes. The cooked sticky rice will absorb the coconut milk. The rice should be a little mushy.

8.   Spoon enough cooked glutinous rice on the serving plate, pour some of the reserve coconut sauce on top of the rice and place the slice mango either on top of the rice or on the side.

9.   This is best served when the rice is still warm. Enjoy!!!

For Microwave method cooking of the glutinous rice:

1.   Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important.

2.   The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more).

3.   Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom.

4.   If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.