A commonly found dessert in South East Asia as Mangos grow year round and rice is plentiful. The sweetness of yellow mango and the salty-sweet combination of rice and coconut milk is one that leaves you speechless. Since coming home from Thailand a year ago I have made many attempts at this recipe trying to recreate the taste and texture of the rice. I pleased to bring you what I believe to be a pretty well replica of the sweet dessert.
Mango & Sticky Rice
- 1 ripe mango (try a yellow mango instead of your typical green & red mango)
- 1 cup of sweet rice*
- 1 cup of coconut milk
- 1 tsp of vanilla extract
- 1 tbsp toasted sesame seeds
- 1 tbsp cornstarch
- 1/4 cup of sugar
- a pinch of salt
* can be found at your local Asian market
1. Rinse the rice and place in a bowl of water, completely covered. Allow to soak overnight (for at least 6 hours).
2. Line the top of a steamer with cheese cloth and fill with drained rice. Bring the water to a low boil. Cover and steam for 15 minutes. Remove the rice and set aside to cool.
3. Combine cornstarch with a half cup of water. Into a medium size saucepan, pour 1 cup coconut milk, vanilla, and cornstarch mixture, salt, cook until sauce has thickened. Remove 1/4 cup or so to save for topping. Combine remaining sauce with cooked rice, breaking it up with a spatula. Continue cooking, stirring constantly until most of the moisture is gone and the rice takes on an oily look.
4. Line a small bowl with plastic and pack the cooked rice into the bowl. Turn upside down on a plate and top with sliced mango.
5. Heat the remaining coconut sauce and pour over rice. Sprinkle with toasted sesame seeds or toasted coconut flakes and serve.