Mango & Sticky Rice

Mango & Sticky Rice - A Thai Dessert

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.

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