Mango Sticky Rice Recipe
Mango sticky rice is a dear traditional Thai dessert that completely balances sweet, creamy coconut-infected sticky rice with fresh, juicy mango slices. This freshly rich consonant combines glutinus rice with the tropical sweetness of ripe mangoes and smooth texture of coconut milk chutney. Warm weather or at any time you are perfect for a delightful, foreign treatment, it is simple to create and tasty mango sticky rice recipe.
Equipment
- Large bowl (for soaking rice)
- Steamer or pot with steaming basket
- Saucepan
- Mixing bowl
- Spoon
Ingredients
- 1 cup glutinous (sticky) rice
- 1¼ cup coconut milk
- ½ cup granulated sugar
- ¼ tsp salt
- 2 ripe mangoes, peeled and sliced
- Optional: toasted sesame seeds or mung beans for garnish
Instructions
- Rinse sticky rice under cold water should not be cleaned until the water is cleaned. Soak the rice in water for at least 30 minutes (up to 4 hours) to soften. Dry well.
- Steam the sticky rice soaked for about 20-25 minutes until the tender, using a steamer basket with cheesycloth or a clean kitchen towel.
- While rice is steaming, mix coconut milk, sugar and salt in a saucepan on medium heat. Stir until the sugar dissolves, but do not boil. Remove from heat.
- Transfer the ripe sticky rice to a mixing bowl. Gently add about 3/4 about a mixture of coconut milk over rice and mix gently. Allow it to absorb the liquid for 15-20 minutes.
- To serve, place a part of sticky rice on a plate, arrange mango slices next to it, and drip the remaining coconut with milk sauce. If desired, garnish with toasted sesame seeds or Mang Beans.
Notes
This mango sticky rice recipe provides a luscious, sweet treatment that is both relaxed and refreshed. Enjoy this authentic taste of Thailand anytime!