If you are looking to explore traditional Thai desserts, Mango Sticky Rice is a must-try. This authentic Thai street food combines sweet and creamy coconut flavors with the tropical freshness of ripe mango. It’s a perfect blend of textures and tastes that’s sure to be a hit at any gathering.
You don’t need to be a professional chef to make this tasty treat. By following a few simple steps, you can recreate the flavors of Thailand in your own kitchen. Steamed sticky rice, sweetened coconut sauce, and fresh mango slices make for a delightful and satisfying dessert.
Not only delicious, Mango Sticky Rice is also a wonderful way to experience the rich culinary heritage of Asia. You’ll love how the creamy coconut sauce pairs with the sticky rice, creating an irresistible combination that’s both exotic and comforting. Dive in and bring a bit of Thailand to your table!
Ingredients and Preparation
Mango Sticky Rice is a popular Thai dessert made with sweet, ripe mangoes and creamy coconut-infused sticky rice. This section will guide you through selecting quality ingredients, preparing the rice, and making the rich coconut cream.
Selecting Quality Ingredients
For the best Mango Sticky Rice, you need fresh and quality ingredients. Ripe mangoes are pivotal; varieties like Nam Dok Mai or Ok Rong are highly recommended for their sweetness and smooth texture. The mangoes should be vibrant in color and slightly soft to the touch.
Use sweet sticky rice, also known as glutinous rice. The grains are short and become particularly sticky when cooked. Avoid using alternatives like jasmine or long-grain rice as they do not provide the required texture.
Choose full-fat coconut milk for a creamy flavor. Check the label to ensure it does not contain added sugar. Granulated sugar or palm sugar will balance the sweetness. A pinch of salt enhances the flavor profile, making the dessert irresistible.
Preparing the Rice
Start by soaking the sticky rice in water for at least 4 hours, or overnight. This softens the grains and ensures they cook evenly. After soaking, rinse the rice under cold water using a sieve to remove excess starch.
Set up your steamer with enough simmering water. Line the steamer with cheesecloth and place the soaked rice on top. Cover and steam for about 15-20 minutes, or until the rice is tender. Avoid lifting the lid too frequently to maintain a consistent temperature.
Once the rice is cooked, transfer it to a large bowl. Pour sweetened coconut milk over the hot rice and stir gently. Cover with a lid or foil to let it absorb and become infused with the creamy coconut flavor for around 10 minutes.
Making Coconut Cream
To make the coconut cream, use a small saucepan. Combine full-fat coconut milk with granulated sugar and a pinch of salt. Stir continuously over medium heat until the sugar fully dissolves and the mixture thickens slightly. This should take about 5-7 minutes.
For extra thickness, you can add a teaspoon of cornstarch dissolved in a bit of water to the mix. Bring to a gentle simmer, but do not let it boil as this can cause the coconut milk to separate.
Once ready, let the coconut cream cool slightly. Drizzle it over the plated mango sticky rice. Serve the dessert warm or at room temperature with slices of ripe mango arranged neatly on the side.
Serving and Storage
In this section, you will learn how to present and keep your Mango Sticky Rice fresh and delicious. Properly plating the dish ensures it looks appetizing, while correct storage methods maintain its quality.
Plating and Garnishing
When serving Mango Sticky Rice, presentation is key. Arrange the chewy, steamed rice next to slices of ripe, juicy mangoes on a plate. The contrasting colors of white rice and yellow mango create an inviting visual appeal.
Drizzle creamy coconut syrup over the rice for added flavor. Pandan leaves can be used as a garnish to give the dish an aromatic touch. Toasted sesame seeds or crispy mung beans sprinkled on top add a delightful texture.
For a more authentic feel, use serving bowls or plates similar to those in Thai restaurants. This enhances the overall dining experience, making it feel like you’re in Southeast Asia right at home.
Storing and Reheating
If you have leftovers, store them properly to keep the flavors intact. Place the sticky rice and coconut syrup in separate airtight containers. Fresh mangoes should be stored in the fridge to maintain their juiciness.
To reheat, use a microwave. Place the rice in a microwave-safe bowl, cover with a damp paper towel, and heat for 1-2 minutes. Warm the coconut syrup separately. Combine both after heating.
Avoid reheating fresh mangoes as it can alter their texture and taste. For a vegan and gluten-free option, ensure all ingredients, like canned coconut milk and garnishes, comply with dietary needs.
With these steps, you’ll be able to enjoy the dish’s aromatic, fluffy, and sweet qualities anytime.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
