Image: Arthur Taksin, CC BY 4.0 via Wikimedia Commons.
For mango sticky rice, hot steamed glutinous rice absorbs sweet-salty coconut milk. Ripe mango and a lightly salted coconut sauce turn it into a simple Thai dessert.
Ingredients
- 250 g Thai glutinous rice
- 250 ml coconut milk
- 80 g sugar
- 1/2 tsp salt
- 1 tsp cornflour
- 2 ripe mangoes
- 1 tbsp toasted mung beans or sesame, optional
Method
- Soak glutinous rice in plenty of cold water for at least 4 hours, preferably overnight. Drain and rinse.
- Steam in a cloth-lined basket for 25–30 minutes, turning halfway, until tender and glossy.
- Warm 200 ml coconut milk with 70 g sugar and 1/4 tsp salt without boiling hard. Put hot rice in a bowl, stir in the coconut milk, cover and rest for 20 minutes.
- Warm the remaining coconut milk with 10 g sugar and 1/4 tsp salt. Mix cornflour with 1 tbsp water, add and cook briefly until slightly thickened.
- Peel and slice mangoes. Portion the rice, add mango, spoon over coconut sauce and sprinkle with mung beans or sesame if using.
Tips and variations
- Jasmine rice is not a substitute; Thai glutinous rice is needed for the correct texture.
- Cut mango shortly before serving.
- Do not boil the rice directly in water or it becomes too soft.
