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.

Mango Sago Pomelo

Mango Sago Pomelo

 

Hubby and I just came back from our Philippines trip and it is Mango season back there. We brought back some mangoes as well as mango puree. Philippines is well-known for having the best mangoes. What distinct our mango from other mangoes are sweetness, the strong mango flavor, the creaminess and the sweet fragrant that it emits especially when it is ripe.

In the Philippines, we have different varieties of mangoes the best are coming from "Pangasinan and Guimaras". Mangoes from Guimaras is known as one of the sweetest mangoes in the world thus earning the nickname as “Mango Capital of the Philippines”. Apparently, mango from Guimaras is hard to find in Philippine market as it is mostly for export. So far, I only had tasted it once, when my brother-in-law gave us some, and he got it during his visit in Guimaras Island for speaking engagement. The mango really claim its name, the flesh is very soft, no fibers and really very very sweet.

Another place where mango is popular and the country largest producers of mango are in Pangasinan, province in North part of the Philippines. The best variant from Pangasinan is what we called “”kalabaw” or carabao mango, this is very sweet, it has more flesh as seed is very thin as well as the skin. Fortunately, this is the mango variant I am going to use for this recipe. Do not worry you can use any type of ripe mango you want and available in your place.

 

 

My family is mango lovers so anything goes with the mango sure they will like it. This dessert is so easy to make, you will only need pearl sago, mango, mango puree (can buy or make from fresh mango), milk, sugar syrup or you can use honey if you want and pomelo. The only ingredient that needs to be cooked here is the pearl sago which so easy to do, just boil it then set aside for few minute, there you go, and you have your pearl sago. In case you cannot find it anywhere, you can substitute it with plain jelly cut into small pieces.

Mango Sago Pomelo Recipe

Ingredients:
(Serves 4)

·       300ml Mango Puree

·       150ml Fresh Milk (or you can use 100ml Evap + 50ml water)

·       1  Ripe Mango, cut in cubes or diced

·       Honey or Sugar syrup to taste (mixing 5 tablespoon of white sugar with just enough hot water to dissolve)

·       80g sago pearls

·       Pomelo, peeled and sacs separated, about 50g or more depending to your preference

Instructions:

For cooking Sago:

1.   Bring a pot of water to boil. Add sago and simmer for about 5 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.

For Making the Mango Pomelo Sago:

2.   In a bowl mix Mango puree and milk well, then, add sugar syrup or honey to taste. Add cooked pearl sago to the mixture.

3.   Chill the mixture in the fridge for at least 1 hour, or until cold. Serve in bowls, topped with mango cubes and pomelo. Enjoy!