Aah… I don’t remember when I tasted it first time but whenever I hear or think about “Mango Sticky Rice”, it always makes me crazy 😀 The reason I like this dessert is – I lovee mango and I love coconut. And This dessert has both of them in it. This is a thai dessert and whenever we go to thai restaurant, I eat this.
But as per my rule, If I like something, I learn and then I make that at home 🙂
So one day I tried this recipe with regular basmati rice. Of course I liked the flavors but not the texture.
In Mango sticky rice, They use sticky rice – which is called glutenous white rice or sweet rice. So I found sticky rice and made using it. The outcome was amazing!! Apart from sticky rice, it has coconut milk, mung beans/sesame seeds for garnishing and Mango 🙂
You can easily get sticky rice in any Asian grocery store. So let’s start with the recipe.
Sticky rice – 1 Cup
coconut milk – 2/3 cup
Salt – 1/2 tsp
sugar – 1/2 cup
For coconut sauce
coconut milk – 1/2 cup
salt – 1/4 tsp
Rice flour – 1 tsp
Water – 1 tbsp
Mango – 2-3
sesame seeds – 2 tbsp(roasted) or Mung beans (you need to boil it in water for 10 minutes and dry roast it)
Wash the rice in cold water for 4-5 times. Let it soak in water for at least 4 hours or overnight. Drain the rice very well and steam the rice for 25-30 minutes in any regular steamer. For steaming the rice, use cotton/muslin cloth and put rice inside the cloth and put it on the top of steamer rack and steam it for 25-30 minutes.
While the rice is cooking, put the 2/3 cup coconut milk, 1/2 cup sugar, and 1/2 tsp salt in a pot. Cook, stirring, until the sugar is completely dissolved. cover it and keep it warm.
When the rice is done, immediately pour the syrup over the rice. Stir and break up any lumps, then cover it and let sit for 20 minutes. After 20 minutes, stir the rice again with and let sit for at least another 20 minutes or until ready to serve.
For the coconut sauce:
Dissolve the 1 tsp rice flour in 1 tbsp water until there are no more lumps. Combine the rice flour slurry, 1/2 cup coconut milk, and 1/4 tsp salt in a small pot. Cook over medium heat until the mixture comes to a gentle boil and has thickened. Let it cool.
Serve the rice with fresh mango. Spoon some coconut sauce over the rice and sprinkle with the crispy sesame seeds.