Mango Sticky Rice is a beloved dessert from Thailand, perfect for those warm evenings when you crave something sweet and tropical. Its combination of creamy coconut and ripe mango makes it a refreshing treat that’s both decadent and simple to prepare.
Glutinous rice is the heart of this dish, providing the chewy texture that binds everything together. Make sure to use glutinous or "sticky" rice for the best results. Coconut milk adds creaminess and rich flavor. It's the primary source of the dish’s luscious, velvety texture. Sugar sweetens the coconut milk, balancing out the richness. You might want to adjust to taste, but I find 1/2 cup hits the sweet spot. Salt might seem minor, but it enhances the sweetness and rounds out the flavors. Mangoes are the stars here, adding a fresh, juicy contrast to the sticky rice. Go for ripe ones for the best flavor. Finally, toasted sesame seeds provide a nutty finish, adding a little crunch and extra depth to each bite.
Mango Sticky Rice is best enjoyed fresh. Serve it slightly warm for maximum flavor. You can pair it with a light jasmine or green tea to complement the sweetness and cleanse your palate. For a more substantial dessert, add a scoop of coconut ice cream on the side.
First, you need to rinse glutinous rice under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming overly gooey. Once rinsed, soak the rice in water for at least an hour. Trust me, this soaking step is worth the wait as it ensures that the rice cooks evenly.
While the rice is soaking, you can get everything else ready. After soaking, drain the rice and set up your steamer. Steam the rice for about 30 to 40 minutes. You’ll know it’s done when it’s tender and, well, sticky. While the rice is steaming, grab a saucepan and combine coconut milk, sugar, and salt. Cook this over medium heat, stirring frequently until the sugar is completely dissolved. This creates a sweet coconut sauce that will flavor the rice.
Once your rice is perfectly steamed, transfer it to a bowl, and pour about 1 cup of the coconut milk mixture over it. Stir it well to ensure every grain gets a good coating. Let it sit for 30 minutes, allowing the rice to absorb all that creamy goodness. This is what makes the rice so flavorful and keeps it from drying out.
Finally, for the fun part: serving. Mold the sticky rice onto a plate—this can be as simple or as fancy as you like. Arrange the mango slices on top or alongside. Drizzle with the remaining coconut sauce and sprinkle with toasted sesame seeds for that perfect finishing touch.
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