Mango Sticky Rice

In the realm of desserts, there’s something undeniably magical about the combination of flavors and textures that come together in mango sticky rice. This classic Thai dessert pairs the creaminess of coconut with the sweet, tropical flavor of mango, all served over sticky, glutinous rice. It’s a simple dish, but each element needs to be prepared with care to achieve the perfect balance. Whether you’re a seasoned cook or a kitchen novice, this guide will walk you through the steps to create this delightful treat.

Ingredients

Before we dive into the preparation, let’s take a moment to gather all the necessary ingredients. This recipe serves four, making it perfect for family desserts or a sweet treat to end a dinner party.

For the Rice:

• 1 1/4 cups (250 g) glutinous rice, uncooked
• 1 cup (240 ml) canned coconut milk
• 1/4 cup (50 g) sweetener of choice (sugar, honey, or a sugar substitute work well)
• 1/3 tsp sea salt

For the Sauce:

• 1/2 cup (120 ml) canned coconut milk
• 1 1/2 tbsp sweetener of choice
• 1 1/2 tsp cornstarch or tapioca flour (to thicken)
• A pinch of sea salt

Other Ingredients:

• 1-2 large mangoes, peeled and sliced
• Toasted sesame seeds or coconut flakes, for garnish

Directions

Preparation Time: 1 hour 15 minutes
Cooking Time: 50 minutes
Total Time: 2 hours 5 minutes
Calories: 350 kcal per serving

1. Soaking the Rice: Begin by soaking the glutinous rice in a large pot of cold water. This step is crucial for achieving the perfect texture. Let the rice soak for at least one hour, though three hours to overnight is ideal for the best results.
2. Steaming the Rice: Once soaked, drain the rice and steam it over boiling water. You can use a sieve or a steamer basket for this. Steam for 30-50 minutes, or until the rice is tender and sticky.
3. Preparing the Coconut Sauce: While the rice is steaming, start on the sauce. In a pan, combine 1 cup coconut milk with 1/4 cup of your chosen sweetener and 1/3 tsp of sea salt. Bring the mixture to a boil, then add the steamed rice. Mix well to ensure each grain of rice is coated, then cover and set aside for 45-60 minutes. This allows the rice to absorb the flavors.
4. Making the Extra Sauce: For the drizzle that will go on top, combine the remaining 1/2 cup coconut milk, 1 1/2 tbsp sweetener, a pinch of sea salt, and cornstarch in a pan. Bring to a boil and simmer until the mixture thickens to a sauce-like consistency.
5. Serving: To serve, place a portion of the sticky rice on a plate, arrange the mango slices around or on top, and drizzle with the thickened coconut sauce. Garnish with toasted sesame seeds or coconut flakes for a bit of texture and extra flavor.

Final Thoughts

Mango sticky rice is more than just a dessert; it’s an experience. The creamy sweetness of the coconut, the rich texture of the rice, and the fresh, juicy flavor of the mango combine to create a dish that’s as delightful to the senses as it is satisfying to the sweet tooth. Whether you’re looking to bring a touch of the tropics to your table or simply exploring the vast world of desserts, this recipe promises a journey worth taking. Enjoy the process, and more importantly, savor every bite of this delectable treat.

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