Thai Mango Sticky Rice Recipe
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Thai mango sticky rice is arguably the most popular dessert from Thailand. Paired with seasonal fresh honey mangoes, it's really a treat and quite easy to make at home. Here's how.
Prep Time 1 hour hr
Cook Time 15 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine Thai
1/2 cup glutinous rice 1/2 cup thin coconut milk see notes 1/2 cup thick coconut milk 2 tbsp coconut cream optional 3 tbsp sugar adjust to taste 1/2 tsp of salt 1 ripe mango preferably Thai honey mango 2 tsp white sesame seeds toasted, for garnish
Soak the rice for 30 minutes in 2 cups water.
Add the thin coconut milk to it (do not drain the soaking water).
Simmer on a low flame until the rice is cooked and soft. You can add some more water if the rice gets too dry while cooking.
The rice will become quite mushy as it cooks and gets softer.
Meanwhile, simmer the thick coconut milk with the sugar and salt on very low flame until it starts to bubble up.
Add this to the cooked rice and mix well.
Keep covered for 15-30 mins until the rice has fully absorbed the coconut milk mixture.
You can check for sweetness at this time and add more sugar if needed.
Serve the rice warm with chilled mango pieces with some drizzling of coconut cream on top (if using) and some toasted sesame seeds.
The recipe is quite forgiving in water and coconut milk quantities so adjust as you go, to get the right consistency
The amount of sugar and salt is important to get a good balance in the flavour of the rice
Use fresh, ripe mangoes for the dish, that totally makes or breaks the flavour and how the rice and mangoes taste when combined
To get thin coconut milk, mix regular packaged coconut milk with equal parts water.
You can also add toasted or fried yellow moong beans as a garnish instead of or along with sesame seeds
Keyword thai mango sticky rice